Food safety

The figures that decide whether food is safe, with their source.

Cassava and cyanogenic glycosides manioc; yuca Why cassava must be processed before it is eaten, and why traditional methods are the safety step.

Cooked rice and Bacillus cereus fried rice syndrome Why leftover rice needs handling more carefully than most cooked food.

Cooling cooked food safely Getting hot food out of the danger zone quickly, which is harder than getting it in. 4–60 °C

Cross-contamination How raw food makes cooked food unsafe, and the small habits that prevent it.

Home canning and botulism bottling; preserving in jars Why low-acid food in sealed jars needs a tested process, not a household one.

Raw fish and parasites What makes fish safe to eat raw, and what does not. -35–-20 °C

Reheating leftovers How hot, how often, and what will not be fixed by reheating. 74 °C

Safe internal temperatures safe minimum internal temperature The internal temperatures published guidance gives for cooked food, and how to measure them. 63–74 °C

Thawing safely defrosting The three safe ways to thaw frozen food, and the one everybody uses that is not. 4 °C

The temperature danger zone The temperature range in which bacteria multiply fastest, and how long food may spend there. 4–60 °C

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