Only two weeks into culinary school and we’ve already learned so much!
“We know God loves us because we got bacon.” -Chef Instructor
The most important things I’ve learned:
- High protein foods as well as mildly acidic foods grow bacteria rapidly.
- Cooling food from 135F to 41F must be done within 6 hours. In the first two hours the food must cool down to 70F and in the remaining 4 hours food must chill down to 41F otherwise the food has spoiled and is not safe to eat.
- Slow cooling causes bacterial spores to multiply. Freezing and Cooking do not kill spores.
- Temperature danger zone for bacteria growth is 41-135. That means the second it leaves the fridge bacteria is growing rapidly.
- Food can only be in temp danger zone for 4 hours before it causes foodborne illness.
- When reheating foods they must be heated at a higher temperature than originally cooked at to kill the existing bacteria.
Botox used for cosmetic procedures is from the bacteria Clostridium Botulinum Toxin. Botulinum toxin (Botox) can cause botulism, a serious and life-threatening illness in humans and animals. It’s an anaerobe, so it grows without air, and can also be found in honey or canned foods.