Temperature plays a critical role in food safety. From receiving to preparation and serving, food temperature must be monitored closely to prevent the spread of foodborne illness.
Proper cooking is fundamental to eliminating harmful pathogens that may be present in food. To achieve this, different types of foods must be heated to unique temperatures, sometimes for different lengths of time. Our downloadable foodservice temperature guide provides proper cooking temperatures for a variety of meats, poultry, and other foods.
Because bacteria multiply rapidly at room temperature, storing and holding foods at proper temperatures is also essential. A “Danger Zone” exists between 40°F and 140°F.
Download our helpful resource on proper temperature controls that should be practiced in foodservice every day.