Know the Temperature Danger Zone
**The temperature of food products must ALWAYS be controlled
**Food must be held HOT after cooking at 135°F or higher
**Cool foods must be kept COLD at 41°F or below
**Bacteria grow rapidly in food in the temperatures between
41°F-135°F and very rapidly above 75°F
Time-Temperature Abuse
Food has been time-temperature abused whenever it has been allowed to remain in the Temperature Danger Zone (41°F – 135°F).
Foods that are potentially hazardous need to be monitored for their time and temperature.
Any potentially hazardous food remaining in the danger zone for 4 hours must be discarded. Keep it hot or keep it cold or do not keep it!
Temperature Monitoring is a Daily Standard
**Check food products and document the temperature every few hours
**Always use a sanitized and calibrated thermometer to check temperatures
**Food that has been left in the Temperature Danger Zone must be discarded
**Refrigerators must also be monitored in order to assure the food products are below 41°F
**All refrigerators must maintain a temperature of 38°F. Monitor temperatures daily and notify a supervisor if the temperature rises above 38°F