Foodservice Tips – Time and Temperature Requirements

Food safety is paramount in any foodservice facility.  Here are a few key numbers that can help you keep your customers safe from the evils of hazardous food.  please be aware however, every local municipality and their local codes prevail, this is only a guide.temperature-danger-zone

Temperature Danger Zone

  • The number one rule is keep hot foods hot, and cold food cold!
  • Temperature danger zone is between 41°F – 140°F
  • Bring hazardous food through this temperature range as quickly as possible
  • Even when cooling food, the faster the better

Holding Hot Foods

  • Maintain hot food at a temperature of 140°F or above
  • Specialized hot holding equipment can make this an easy task in any foodservice operation
  • No need to kill the roast, properly cooked roasts may be held at 130°F or above

Reheating foods

  • Specialized equipment called retherms, are designed to reheat foods quickly and safely
  • Reheating food that has been previously cooked in-house and will be held for service must reach an internal temperature of at least 165°F for 15 seconds
  • Reheating food that was made in a food processing plant, opened in your facility, with the intent to be held for service must reach a temperature of 140°F
  • Reheat all food rapidly in less than a two hour period of time
  • Foods that have been cooked and cooled properly can be served at any temperature just as long as it is served immediately

Always use an accurate food thermometer to make sure foods are cooked to and held at a safe temperature.




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