Safe Food Handling
Temperature Control

Overview

1. Check food and holding temperatures frequently.
   
   
2. Use only calibrated and sanitized thermometers.
   
   
3. Always check temperatures upon receiving shipments. And then check the temperatures often at regular intervals during storage and when it's displayed.
   
   
4. Remember to keep hot foods hot, cold foods cold and frozen foods frozen.
   
   
5. Never overload display cases. Going above the load limit line may expose the food to the danger zone.
   
   
6. Include a system that records preparation and holding temperatures on a regular basis because:

• It's documented proof that food was prepared, chilled and held at proper temperatures.
• It ensures safety and reduces the likelihood of a customer complaint. Check with your supervisor to confirm that a written program exists.