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51 9.1: Critical Temperature Thresholds for Serving Food Safely

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9.1 – Critical Temperature Thresholds for Serving Food Safely

As stated in previous chapters, the FDA Food Code establishes critical temperature thresholds for maintaining food safety and preventing the growth of harmful microorganisms in Time/Temperature Control for Safety (TCS) foods. These temperature thresholds also apply to the service of food. These guidelines are based on extensive scientific research and risk assessments conducted across three government agencies: The Food and Drug Administration (FDA); United States Department of Agriculture (USDA); and the Center for Disease Control (CDC).

There are several common ‘myths’ about the FDA Food Code’s temperature requirements for food safety.

The temperature danger zone is between 40°F and 140°F. In reality, the FDA Food Code defines the temperature danger zone as between 41°F and 135°F.

Refrigerating food stops bacterial growth completely. The truth is that refrigeration only slows down bacterial growth; it doesn’t stop it entirely. The FDA recommends refrigerating food at 41°F or below to slow bacterial growth.

Hot food can be cooled on a kitchen counter as long as it is cooled down to the right temperature. In fact, improper cooling of hot food is a major source of foodborne illness. The FDA recommends a two-stage cooling process: cool food from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within an additional 4 hours.

Thawing a beef roast can be done any way as long as it’s cooked to the correct temperature afterwards. This is false; thawing should be done safely in the refrigerator to prevent bacterial growth on the outside of the food while the inside is still frozen.

What Is Time-Temperature Abuse?

Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit. Along with cross contamination, time temperature abuse is a common source of foodborne illness, making it a major health code violation.  Take a look at Food Safety and Inspection Information.

Foods may become time-temperature abused in three ways:

Foods are not held or stored at food safe temperatures.

Food is not cooked or reheated to the temperature required to eliminate possible pathogens.

Hot food is not cooled properly before being placed in cold storage.

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Food Safety and Sanitation Copyright © by Emily Frank. All Rights Reserved.

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