Foods must be cooked and at correct temperatures.
Cooks must use a metal or digital thermometer.
We must always cold foods at 41 degrees Fahrenheit or less and hot foods at 135 degrees Fahrenheit or above because most bacteria do not in very hot or cold temperatures.
Potentially hazardous foods may not remain at for more than four hours while being prepared.
Bacteria resume if foods are allowed to drop into the temperature danger zone.
Steam tables, super warmers and other hot holding units must be on and up before hot food is put into them.
It's important to food often to distribute heat evenly.
Temperature control is a strong defense against illness and is a guarantee to keep customers .
The safest method to food is to put it in the refrigerator. You can also leave it under .
Small items such as frozen burritos may be while they cook.
Move the food through the danger zone as quick as possible, because can produce that are not destroyed by reheating temperatures.