Proper temperatures are required for safety of potentially hazardous foods. A thermometer must be used to make sure foods are delivered, cooked, cooled and stored at the correct temperatures.
Most bacteria do not grow in hot or cold temperatures. To keep food safe, cold foods must be kept at 41° F or colder and hot food must be kept 135° F or hotter. The range of temperatures between 41° F and 135° F, is called the “danger zone.” When potentially hazardous foods are left in the danger zone, bacteria can multiply or toxins can form, which make people sick.
By the time you begin to prepare it, food has been through a lot of steps. It has been grown, shipped, purchased, received and stored. You may thaw, mix, cook, cool, serve or reheat it. All of the time that the food spends in these steps adds up and helps bacteria grow to dangerous numbers. Work with food quickly to keep it out of the danger zone.
Potentially hazardous foods may be at room temperature for up to two hours while you’re preparing it. When you are preparing food, only take out a little of the food at a time. Keep the rest of the food hot or cold until you’re ready to prepare it. If the food has been left out at room temperature, or you do not know how long it has been in the danger zone, you should throw the food away, as it may be unsafe to eat.