{"id":4507,"date":"2021-11-03T16:47:32","date_gmt":"2021-11-03T08:47:32","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4507"},"modified":"2022-03-29T09:42:12","modified_gmt":"2022-03-29T01:42:12","slug":"what-temperature-is-a-danger-zone-for-food2","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/nl\/faq-items\/bij-welke-temperatuur-is-voedsel-gevaarlijk\/","title":{"rendered":"Bij welke temperatuur is voedsel gevaarlijk?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>De temperatuurgevarenzone is een temperatuurbereik waarin bacteri\u00ebn en virussen zich, onder ideale omstandigheden, versneld vermenigvuldigen. <strong>TDZ<\/strong> De temperatuurgevarenzone is 5-67 \u00b0C, waarbij het temperatuurbereik tussen 21-52 \u00b0C het meest gunstig is voor bacteriegroei. Het is belangrijk om voedsel binnen twee uur door dit temperatuurbereik te halen en het vervolgens te verhitten tot de aanbevolen kooktemperatuur voor elk voedselproduct, zoals beschreven in de voedselveiligheidsgids, om eventuele bacteri\u00ebn te doden.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4507","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/avada_faq\/4507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=4507"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/avada_faq\/4507\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=4507"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/faq_category?post=4507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}