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2006-09-29 01:58:10 · 6 answers · asked by louie h 1 in Food & Drink ➔ Cooking & Recipes
Because the higher the water content of a food the more likely you are to get food poisoning from it, soups, gravies, sauces are all classed as high risk. If you are keeping it at the safe hot temperature this must be at least 75 degrees F for no more than 1 hour.
2006-09-29 19:22:12 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Hot food should be cooled rapidly if it to be eaten later because there is a temperature range of between about 70 degrees centigrade and 5 degrees, in which bacteria multiply rapidly. If food is kept hotter than this, the germs are cooked, and below it they only multiply slowly. The longer it takes for the food to cool down, the longer the bacteria are multiplying. i think the temperatures I've quoted are about right, it is a while since i did my food safety course.
2006-09-29 02:13:54 · answer #2 · answered by Oracle Of Delphi 4 · 0⤊ 0⤋
You need to cool rapidly to get through the temperature danger zone where bacteria grows.
2006-09-29 02:08:47 · answer #3 · answered by Michael H 7 · 0⤊ 0⤋
Bacteria growth. Thats why you keep milk in the fridge and make sure certain foods are cooked thoroughly.
2006-09-29 02:58:23 · answer #4 · answered by KathyS 7 · 0⤊ 0⤋
To decrease the chance of bacteria growth.
2006-10-03 01:25:07 · answer #5 · answered by Joeyjo75 2 · 0⤊ 0⤋
All
2006-09-29 02:29:39 · answer #6 · answered by mike-from-spain 6 · 0⤊ 0⤋