Training: Temperature Control and Food Safety
Temperature Control and Food Safety
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Temperature control is one of the most critical factors in preventing foodborne illness. The temperature danger zone — the range in which bacteria multiply rapidly — is between 41°F and 135°F. Food should never remain in this range for more than a cumulative total of four hours.
Hot foods must be held at 135°F or above, and cold foods must be held at 41°F or below. When reheating food, it must reach an internal temperature of 165°F within two hours. Staff should use a calibrated food thermometer to verify temperatures and document readings as required. Thermometers should be sanitized between uses.
Training Questions
What is the temperature danger zone, and how long can food safely remain in that range?
What internal temperature must food reach when being reheated, and within what timeframe?
How should a food thermometer be handled between uses to prevent cross-contamination?
Sign-Off Sheet
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