Current date 05/19/2012
 
 

More than two-thirds of respondents in a recent survey* believe that most recalled food has already been eaten by the  >>

The fact that there is as yet no evidence of a focused response from either the government or the private  >>

Minister of Industry, Investment and Commerce, Hon. Anthony Hylton, said the Ministry intends to strengthen its programmes aimed at ensuring  >>

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to  >>

Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their  >>

For all Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors.  >>

FSQJ Food Safety Tip of The Week Chill: Refrigerate Promptly!

Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator.

Cold air must circulate to help keep food safe.  Keeping a constant refrigerator temperature of  40°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.
 
Find out more and visit Partnership of Food Safety Education: FightBAC

Other useful Link: Be Food Safe


 

Copyright © 2007-2012 by Food Safety and Quality Jamaica. All rights reserved.  powered by SITEFORUM
Food Safety and Quality Jamaica > Food Safety Education > Food Safety Tip of the Week