Hot Food Storage Temperature Chart Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
For hot foods use a handheld food thermometer to double check food temperatures You should also check cold foods for any signs that they may be thawing or melting Use our Holding Time and Temperature Log to record hot and cold holding temperatures Take and record temperatures of food and of hot and cold food storage units routinely Rapid bacterial growth and toxin production occurs in the temperature danger zone 41oF 135oF Keep food out of the temperature danger zone when possible Move food through the temperature danger zone quickly when cooking or cooling
Hot Food Storage Temperature Chart
Hot Food Storage Temperature Chart
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Below is a food temperature chart that breaks down the proper cooking storing and serving temperature for specific food items followed by specific temperature log examples you can use in your kitchen A hot holding temperature chart can help food handlers by guiding them through the correct procedures to maintain when serving perishable products in hot holding containers It can become a major component of food safety plans
The general rule is simple the holding temperature for hot food is 140 F or higher according to the USDA This is the baseline temperature that is in line with temperature danger zone food safety guidelines and ensures food stays safe from harmful bacteria such as E coli Hot foods must be held at 135 F or above Hot food temperatures should be monitored and documented every 2 hours Corrective Action If temperature drops below 135 F within 2 hours the product may be rapidly reheated to 165 F once Otherwise it must be discarded
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Cook Cook to the right temperature Chill Refrigerate food promptly Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source For reasons of personal preference consumers may choose to cook food to higher temperatures It s important that hot food is maintained at above 63 C before service to prevent the growth of harmful bacteria Use a food probe thermometer to test the core temperature of pre cooked hot food to ensure it is safe to serve Hot food should be used within two hours
Learn to ensure food safety with FDA approved temperature charts thawing tips and storage guidelines Keep meals safe and tasty According to ServSafe recommendations an authority on foodservice training material food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone 5 and 57 degrees Celsius Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit
Printable Hot Food Temperature Log Hot Food Holding Temperature Chart Food Temperature Recording
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Printable Hot Food Temperature Log Sheet
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https://www.foodsafety.gov › food-safety-charts
Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
https://www.statefoodsafety.com › Resources › ...
For hot foods use a handheld food thermometer to double check food temperatures You should also check cold foods for any signs that they may be thawing or melting Use our Holding Time and Temperature Log to record hot and cold holding temperatures
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Hot Food Storage Temperature Chart - Hot foods must be held at 135 F or above Hot food temperatures should be monitored and documented every 2 hours Corrective Action If temperature drops below 135 F within 2 hours the product may be rapidly reheated to 165 F once Otherwise it must be discarded
