properly cooked the serving of food becomes the next

properly cooked the serving of food becomes the next criticalcontrol point. Food should be eaten immediately after cooking. During food service (mealtime) hot foods cool down and cold foods warm up, bringing them into the temperature danger zone for rapid bacterial' growth. That is why food should not be left out for more than one to two hours after cooking. If the temperature is 80 degrees or over the time drops down to one hour. The ’ serving spoon should never be used to taste.

The part of utensils, cups, and plates that touch food should not touch your hands. For example when handling a cup never grab it by the rim, hold it near the bottom of hold plates by the edge.

After enjoying your meal leftovers need to be refrigerated, frozen of discarded. If,you,, have a large quantity of leftovers or very hot food to cool, make several smaller containers, it will cool more quickly and get the food out of the danger zone rapidly.

Remember that large quantities of leftover foods can raise the temperature of your refrigerator or freezer so you may need to turn the thermostat down. The most accurate? way to check the temperature of the food is with a thermometer. Be sure to clean and sanitize after each use. When ' reheating food also check the ■ temperature to be sure the food reaches 165 degrees. Discard any food after it has' been reheated one time.

Throughout this series of articles on food safety reference has continually been made to time and temperature. These two factors are the most important in keeping food safe to eat. Personal hygiene and clean work areas also contribute a major role in the control we have in keeping our food safe.

For more information on correct internal cooking temperatures, cleaning and sanitizing contact the Rappahannock Extension office at 675-3619.