| High temperatures destroy most bacteria. The higher the temperature, the quicker and more effective the kill.
Low temperatures prevent bacteria from reproducing.
Bacteria thrive in a temperature range from 41 degrees F to 140 degrees F. This range includes room temperature and body temperature. In this range bacteria reproduce wildly and have the greatest potential for contamination spread and infection.
Hot foods are generally cooked between 145 and 212 degrees F. It is important that center of grilled meat reaches at least 145 degrees. Verify this with a meat thermometer. The minimum storage temperature for hot food is 140 degrees F.
Cold foods should be kept at a range of 0 to 41 degrees F. The maximum storage temperature for cold food is 41 degrees F.
Frozen foods should be kept frozen between 0 and - 30 degrees F.
|
