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