Everyone who EATS needs to read this! Don't worry, I'll skip the pictures with this story.
BUT-After you read the story below, refer back
FOOD PREP GUIDELINES.
EVERY restaurant staff not only knows about these rules, BUT, our local HEALTH DEPARTMENT also does regular inspections to make sure food providers are adhearing to these guide lines to prevent illness or even death.
Keep hot food hot. Keep hot food at or above 140°F (60°C).
Keep cold food cold. Keep cold food at or below 40°F (4°C).
Thisis where the danger zone exists between 40 and 140.
Cook meat, seafood, and poultry properly. Always cook meat and other perishables to a safe internal temperature.That ranges depending on the meat.
Once food has dropped into or risen into the DANGER ZONE of 40°F (4°C) to 140°F (60°C), you have no more than TWO HOURS of it sitting out before it should be disposed of.
Take care with leftovers. Refrigerate leftovers at 40°F (4°C) or below within 2 hours of cooking.
The story on the the 20 year old student who died after eating five day old pasta is heartbreaking and happened back in 2008. The New York Post covered more on this story too here With so many of our kids off at school now, it might be a good idea to revist the guidelines above with your college students.