References / المراجع العلمية

[1] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-handling-take-out-foods

[2] https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets

[3] https://ask.usda.gov/s/article/Why-are-proper-temperatures-important-to-food-safety

[4] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food

[5] https://www.health.wa.gov.au/~/media/Corp/Documents/Health-for/Environmental-health/Food/PDF/Food-safety-toolkit/Factsheet/Bacteria-grow-in-the-temperature-danger-zone.pdf

[6] https://www.canr.msu.edu/news/food_danger_zone

[7] https://food.unl.edu/article/will-reheating-food-make-it-safe-if-you-forget-refrigerate-it

[8] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

[9] https://ask.usda.gov/s/article/Why-are-proper-temperatures-important-to-food-safety

[10] https://www.sciencedirect.com/science/article/abs/pii/0273117796000063

[11] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety

[12] https://www.cdc.gov/food-safety/foods/chicken.html

[13] https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

[14] https://www.fda.gov/food/people-risk-foodborne-illness/tips-chill-food-food-safety-moms-be

[15] https://www.food.gov.uk/safety-hygiene/how-to-chill-freeze-and-defrost-food-safely

[16] https://ucanr.edu/sites/letseathealthy/Food_Safety/Chilling_and_Storing_Food/

[17] https://ask.usda.gov/s/article/What-foods-are-perishable

[18] https://scied.ucar.edu/learning-zone/air-quality/whats-in-the-air

[19] https://www.biologyonline.com/dictionary/aerobic-bacteria

[20] https://en.wikipedia.org/wiki/FAT_TOM

[21] https://www.healthcare.uiowa.edu/fns/Nutritional/Food%20Bytes/2013-05.htm

[22] https://www.canr.msu.edu/news/vacuum-sealed-food-what-are-the-food-safety-concerns

[23] https://www.health.ny.gov/environmental/indoors/food_safety/rop.htm

[24] https://fpc.unl.edu/documents/Reduced_Oxygen_Packaging/Handout%201%20-%20Final.pdf

[25] https://www.uvm.edu/sites/default/files/vacuum_packaging_factsheet_2013aug.pdf

[26] https://extension.missouri.edu/media/wysiwyg/Extensiondata/Pub/pdf/hesguide/foodnut/n03639.pdf

[27] https://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/pathogens/clostridium-botulinum

[28] https://www.mda.state.mn.us/food-feed/reduced-oxygen-packaging-rop

[29] https://en.wikipedia.org/wiki/FAT_TOM

[30] https://www.unileverfoodsolutions.us/chef-inspiration/food-safety/fattom-factors-in-food-safety.html

[31] https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

[32] https://www.foodstandards.gov.au/business/safety/factsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrol

[33] https://extension.umaine.edu/publications/3107e/

[34] https://www.fda.gov/media/100323/download

[35]

https://dphhs.mt.gov/assets/publichealth/FCS/SanitarianResourcePage/GuidanceDocuments/RetailFood/ROPRawFrozenSeafood.pdf