إدراج السلامة الغذائية في خطط الحفلات

By Mayo Clinic Staff

إذا كنت تخطط لتنظيم حفل، فينبغي لك أن تضع أمان الغذاء في أعلى قائمة مهامك. حتى تحمي ضيوفك من تسمُّم الطعام، لا تترك الأطعمة سريعة التلف لمدة تزيد على ساعتين في درجة حرارة الغرفة العادية أو أكثر من ساعة واحدة في درجة حرارة أعلى من 90 فهرنهايت (32 درجة مئوية). يتمثل هدفك في تقليل الوقت الذي يكون خلاله الطعام في منطقة الخطر، وهي المنطقة التي تتراوح فيها درجة الحرارة ما بين 40 و140 درجة فهرنهايت (4 و60 درجة مئوية) حين يمكن أن تتكاثر البكتيريا سريعًا.

28/06/2019 انظر المزيد من التفاصيل الشاملة

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