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The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...
Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114) were first published in 1969. Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP.
The International Electrotechnical Commission publishes the 60079 series of standards which defines a system for classification of locations, as well as categorizing and testing of equipment designed for use in hazardous locations, known as "Ex equipment". IEC 60079-10-1 covers classification of explosive gas atmospheres, and IEC 60079-10-2 ...
Cold chain is a set of rules and procedures that ensure the systematic coordination of activities for ensuring temperature-control of goods while in storage and transit. The objective of a cold chain is to preserve the integrity and quality of goods such as pharmaceutical products or perishable good from production to consumption.
Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains moisture – usually regarded as a water activity greater than 0.85. Contains protein.
OSHA's standard on the Control of Hazardous Energy (Lockout-Tagout), found in 29 CFR 1910.147, spells out the steps employers must take to prevent accidents associated with hazardous energy. The standard addresses practices and procedures necessary to disable machinery and prevent the release of potentially hazardous energy while maintenance or ...
Fried rice syndrome is a type of food poisoning which occurs when certain dry foods, such as pasta and rice, contain a bacterium called Bacillus cereus that produces a toxin when heated and left ...
Operating temperature. An operating temperature is the allowable temperature range of the local ambient environment at which an electrical or mechanical device operates. The device will operate effectively within a specified temperature range which varies based on the device function and application context, and ranges from the minimum ...