Temperature control is an important part of food storage. Perishable foods must be kept out of the “Food Danger Zone”(45-140º F) (7-60º C) as much as possible, because these temperatures support bacterial growth.
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Cooking
Temperatures |
Most disease-causing organisms killed in a few minutes. |
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Hot Food
Holding |
Bacteris do not multiply, but most
are not killed. |
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Food
Danger
Zone
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Bacteria multiply rapidly. |
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Cold Food
Storage
(refrigeration)
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Food safe for short periods. Little bacteria growth. |
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| Subfreezing |
Bacteria do not grow, but most are not killed. |
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| Freezer Storage |
Bacteria do not grow, but most are not killed. Best temperatures for frozen food storage. |
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