Keep Armenian food as safe as any other


Time and temperature are two extremely important points to remember when keeping foods safe from micro-organisms.


Does the temperature range of 41° F to 135° F mean anything to you? Probably not – unless you work in the culinary field.


41° F to 135° F is the Temperature Danger Zone (TDZ) meaning that micro-organisms grow rapidly on foods when left out in this temperature range for more than two hours. Room temperature falls smack-dab in the middle of the TDZ! If it’s a hot, sunny day, food will spoil even faster.

Be honest, how many of you leave perishable foods at room temperature for hours and hours – especially when you are entertaining? Cheeses start to “sweat”, meat becomes dried out, salads wilt, pies get soggy. Doesn’t sound too appetizing, does it?

Hot foods must be served at a temperature ABOVE 135° F. If that means using a chafing dish with Sterno or a hot plate, so be it.

Cold foods must be kept BELOW 41° F. Place cold food platters on beds of ice.

Remember this saying and all will be safe…

Keep hot foods hot and cold food cold.

For more information on temperature and other food safety tips from the USDA, click here

Happy Eating!

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2 Comments

  1. David in Fort Lauderdale April 11, 2009 at 10:49 pm

    I didn’t know the actual temperatures involved, although I had heard the hot/hot cold/cold rule before. How did they do it in the old country? Smaller meals, probably, thus no leftovers!

    Reply
  2. Anonymous May 23, 2009 at 10:00 am

    Hello,
    Thank you for this sight.I was looking for an recepy of lahmadju. Could you please send me one, I would be glag if you do.
    aklorik@yahoo.co.uk.
    Best wishes Aida.

    Reply

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