Episode transcript

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This is Food Safety in a Minute, I’m Susie Craig.

Keep holiday food delicious and safe following time and temperature guidelines from the United States Department of Agriculture. The temperature danger zone for food safety is 40 to 140 degrees Fahrenheit where disease-causing bacteria multiply quickly possibly causing foodborne illness.

Temperature and time matter. After two hours in the danger zone, all perishable food on your buffet table must be refrigerated or frozen to ensure food safety. This can be challenging for the host. These tips may help.

• Use warming trays or slow cookers to keep hot food hot.

• Hold the cold items in a cooler, serve in smaller containers.

• Limit buffet service to two hours. Then, cool and refrigerate leftovers including take-home food for guests.

Happy Holidays from Marketing and Communications, College of Agricultural, Human, and Natural Resource Sciences at Washington State University.

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Resources

Food Safety and Inspection Service. United States Department of Agriculture. “Danger Zone” (40 degrees Fahrenheit to 140 degrees Fahrenheit). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f#:~:text="Danger%20Zone"%20%2840°F%20-%20140°F%29%20Leaving%20food%20out,grow%20to%20dangerous%20levels%20that%20can%20cause%20illness. Accessed online 11/15/24.