Keeping Food Safe Professionally

The pro's keep in mind what is called the "100 Degress of Doom." That is the 100 degrees between 40° and 140° F. This means that all foods served cold should be below 40° F and all foods served hot should be heated to above 140° F. The 100° in between is the perfect temperature for bacteria to grow in food. Of course, this doesn't happen immediately, so the rule of thumb is that you don't leave food out over 2 hours.

When reheating leftovers, bring sauces, soups and gravies to a boil. Heat other leftovers thoroughly to 165° F. Microwave leftovers using a lid or vented plastic wrap for thorough heating.

The Well-Kept Spud

When buying potatoes, follow these guidelines:

• Select potatoes that are fairly clean, firm and smooth.
• Choose those with regular shapes so there won't be too much waste in peeling.
• Avoid potatoes that are wrinked or have wilted skins, soft dark areas, cut surfaces or a green appearance.

Storage and handling tips:

• Store potatoes in a cool, dark place that is well ventilated. At 45°-50° F, the idea storage temperature, potatoes will keep for several weeks. Warmer temperatures encourage spouting and shriveling.
• Do not refrigerate potatoes. Potatoes stored below 40° F will develop a sweet taste and will turn brown when fried.
• Avoid prolonged exposure to light, which causes potatoes to turn green. This greening causes a bitter flavor and should be pared away before the potato is used.
• Watch potatoes carefully, and scrub gently with a vegetable brush if cooking the skins.

—The Redi-Base Chef