Tabia
Message 1 of 1
You asked some great questions. I was the instructor for this cities Food Sanitation certification class for several years so I'm pretty sure of my info. Food poisoning lasts anywhere from one explosive case of food leaving the body (from either end) to 2-3 days of feeling kind of low. The bacteria that contaminate the food are so small that they could be in only small portions of the food being served; so people eating the same dish may not get sick. The rule of thumb is keep hot foods hot and keep cold foods cold.(145-165 F - 45 F or below) These two temperatures inhibit the growth of bacteria. The other part of the rule of thumb is to not cross contaminate - don't let raw meats or anything used to prepare them, come into contact with other foods, dishes, etc. This is getting rather long. If you wish to talk more, feel free to contact me. Stay out of the Danger Zone eh.