Temperature Control

Temperature abuse is a great contributor of microorganism growth in foods and a major cause of foodborne illness. Bacteria, in potentially hazardous foods, can grow to dangerous levels while in the temperature danger zone (41˚ F – 135˚ F, according to 2009 FDA Food Code).

Food handlers can help reduce the risk of foodborne illness by minimizing the time food is exposed to the temperature danger-zone to no more than 4 hours. We’ve identified these critical points: receiving, storage, thawing, cooling, cooking, reheating and hot and cold-holding.

· Cooling strategies (e.g., chill bags, ice paddles, shallow containers) can be used to help ensure that hot foods are brought through the danger zone quickly and cooled within safe time periods

· Refrigerators and freezers should be equipped with thermometers to help ensure that foods are being held at proper cold temperatures, and using pre-chilled cold pans can help keep foods safe while in service.

Contact us to learn more about Ecolab Food Safety Solutions.