Yanayin zafi da Sharuɗɗan Tsaro don Tattaunawa da Cincin Abincin
Yanayin da zafin jiki don dafa a cikin iska mai tsayi shine 130 ° F - 135 ° F. Duk da haka, bisa ga foodsafety.gov, naman sa, rago, da naman alade ya kamata a dafa shi zuwa akalla 145 ° (ko sama, idan ana so). Dole ne a dafa nama na nama a akalla 160 ° F. Dole ne a dafa kaji na ƙasa a akalla 165 ° F. Ya kamata a maida hamsin hamsin a akalla 140 ° F.
Ka tuna, yanayin da ke ƙasa a cikin sashin da ke ƙasa don kayan ƙananan da kuma matsakaici mai mahimmanci ba'a bada shawara ta hanyar USDA.
| Abincin | Yanayin zafi |
|---|---|
| Jiya / nama | |
| Rare | 120 ° F - 125 ° F (48.9 ° C zuwa 51.6 ° C) |
| Matsakaici-rare | 130 ° F - 135 ° F (54.4 ° C zuwa 57.2 ° C) |
| Matsakaici | 140 ° F - 145 ° F (60 ° C zuwa 62.8 ° C) |
| Matsakaici-da kyau | 150 ° F - 155 ° F (65.5 ° C zuwa 68.3 ° C) |
| Sannu da aikatawa | 160 ° F (71.1 ° C) da sama |
| dan tunkiya | |
| Rare | 135 ° F (57.2 ° C) |
| Matsakaici-rare | 140 ° F - 150 ° F (60 ° C zuwa 65.5 ° C) |
| Matsakaici | 160 ° (71.1 ° C) |
| Sannu da aikatawa | 165 ° (73.9 ° C) da sama |
| Kaji | |
| Kaza | 165 ° F - 175 ° F (73.9 ° C zuwa 80 ° C) |
| Turkey | 165 ° F - 175 ° F (73.9 ° C zuwa 80 ° C) |
| Alade | 145 ° F (62.8 ° C) |
| Ham, An Yi Kyau (don sake karantawa) * | 140 ° F (60 ° C) |
| Ground kaji | 165 ° F (73.9 ° C) |
| Abincin ƙasa | 160 ° F (71.1 ° C) |
| Qwai da Gurasa | 160 ° F (71.1 ° C) |
| Casseroles | 160 ° F (71.1 ° C) |
| Cushe, Dressing | 165 ° F (73.9 ° C) |
| Rahotan da aka yi wa Reheated | 165 ° F (73.9 ° C) |
| Rage Tsaro don Abincin da Aka Dafa | 140 ° F (60 ° C) |
Abincin Dafa Abinci da Gurasa
Duk wani zafin jiki tsakanin 40 ° F (4.4 ° C) da kuma 140 ° F (60 ° C) an dauke shi "yankin haɗari" don abinci. Idan abinci ya bar a cikin wannan hadari na tsawon lokaci, kwayoyin cututtuka zasu iya girma zuwa matakan da zai iya haifar da rashin lafiya.
Kada ku bar abinci daga firiji don fiye da sa'o'i 2. Idan zazzabi yana sama da 90 ° F (32.2 ° C), ba sa'a daya ba.
Ka ci abinci mai zafi mai zafi ko sama da 140 ° F (60 ° C) idan ba a yi masa hidima ba. Ko kuma, idan kuna aiki ne da kaya. Masu dafa abinci mai sauƙi, dafaffen abinci, da tasoshin wuta suna da kyau don adana abincin abinci don yin hidima, ko yin amfani da aljihunan zafi ko Tsaron Warm na tanda (yawanci tsakanin 150 ° F (65.5 ° C) da 200 ° F (93.3 ° C) ).
Tsare abinci mai sanyi a ko žasa da 40 ° F (4.4 ° C). Mutane da yawa masu shayarwa suna da wuri na asali na 45 ° - don haka tabbatar da duba yawan zafin jiki don tabbatar da lafiya.
Sanya abin da ya rage a cikin kwantena masu zafi don haka za su kwantar da sauri. Dole ne a firiji a 40 ° F (4.4 ° C) ko žasa a cikin sa'o'i 2.
Nemo abincin da zafin jiki na ciki na 165 ° F (73.9 ° C), ko kuma har sai sun yi zafi. Lokacin yin amfani da injin lantarki don sake amfani da raguwa, rufe akwati kuma juya don haka za su kasance mai tsanani a ko'ina.
Za ku iya zama kamar
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