Sandwich safety
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Sandwich safety
Last updated 6/12/2012 1:21:25 AM. Recipe ID 53622. Report a problem with this recipe.
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      Title: Sandwich safety
 Categories: Info, Sandwiches
      Yield: 1 Tip
           -Robbie Shelton
  Few lunch boxes, school lockers, or backpacks are refrigerated, so
  it's important for the sandwich make to know a bit about food safety
  and food spoilage. The two most important principles are keeping
  temperatures cool and avoiding cross-contamination.
  To minimize the growth of bacteria and other organisms that can cause
  food spoilage or food-borne illness, remember the basic formula
  4-40-140: Perishable foods should spend no more than 4 hours at
  temperature between 40 and 140 degrees Fahrenheit.  (Higher
  temperatures kill spoilage organisms, and lower temperatures keep
  them from growing.) By the end of four hours, bacteria may have
  multiplied to unsafe levels. the effect is cumulative, so food that
  has sat out at room temperature for two hours and then been returned
  to the refrigerator has only another two hours of room temperature
  shelf life left unless it has been cooked again.
  What are perishable foods?  Basically, those which are high in
  protein and moisture but low in acid, salt, or sugar (all of these
  are preservatives). Highly salted or dry-cured meats, such as
  prosciutto or dry salami, and most cheeses can stand room temperature
  much better than, say, home-cooked turkey breast or egg salad,
  Incidentally, mayonnaise has gotten a bad rap in terms of spoilage.
  Many cooks have an extreme fear of putting mayonnaise into sandwiches
  that will be out of refrigeration for more than a matter of minutes,
  fearing that it will spoil quickly. In fact, commercial mayonnaise
  contains enough vinegar to prevent spoilage for hours.  (This is not
  necessarily true of homemade mayonnaise.) The meat will probably
  spoil sooner than the mayonnaise. In any case, observe the four hour
  rule and you should be safe.
  In practical terms, a sandwich made in the morning from properly
  stored ingredients and taken to school or work should be fine at noon
  ~ but it is suspect by midafternoon.
  The other principle to remember in sandwich making (as in all
  cooking) is to avoid cross-contamination, that is, reinfecting cooked
  foods with bacteria from raw foods (mostly meats). Prevention is
  simple. Tools, hands, and surfaces used for handling raw meats need
  to be thoroughly washed before being used for any food that will not
  be cooked. Most delicatessens do not sell raw meats, but if they do,
  they should have separate handling areas (including slicers, if
  appropriate) for raw and cooked items.
  This information is from THE ART OF THE SANDWICH by Jay Harlow.

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Recipe ID 53622 (Apr 03, 2005)

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