TEMPERATURE CONTROL

POTENTIALLY HAZARDOUS FOODS

o o o o o o o o o MILK/MILK PRODUCTS MEAT, FISH, SEAFOOD, EGGS RICE POTATOES GARLIC/OIL MIXTURES SPROUTS SLICED MELONS SOY PRODUCTS OTHER VEGETABLES

TEMPERATURE DANGER ZONE

ZONE IS BETWEEN 41-135 o F

WAYS FOOD FALLS INTO THE DANGER ZONE: o FOOD IS NOT COOKED TO MINIMUM INTERNAL TEMPERATURE o FOOD IS NOT COOLED PROPERLY o FOOD IS NOT REHEATED PROPERLY o FOOD IS NOT HELD AT PROPER TEMPERATURE
!

CHECK TEMPS BEFORE, DURING, AND AFTER SERVING

!

WHY SHOULD YOU CHECK TEMPS?

o TO AVOID FOOD BORNE ILLNESS o AVOID CAUSING PEOPLE TO BE SICK o AVOID KITCHEN HAVING A BAD REPUTATION o KEEP PATIENT SATISFACTION HIGH