Food Safety: Prevent Time-temperature Abuse

Bacteria need the proper temperature to grow and they need time to grow. If food handlers allow food to remain in these temperatures for too long, bacteria will grow to levels high enough to make customers sick.

Bacteria survive and grow between the temperatures of 41° F. and 135° F. This is called the temperature danger zone. Bacteria grow very rapidly between the temperatures of 70° F. and 125° F.

Bacteria also require sufficient time to grow to dangerous levels. Four hours or more in the temperature danger zone is enough time for bacteria to grow to levels to make people sick.

Of course, it is necessary that food be in the temperature danger zone when it is prepared and pass through the temperature danger zone during cooking, cooling, and reheating. The key is to minimize the time food is in the temperature danger zone.

Key points include:

• Do not leave food at room temperature.
• Keep hot foods hot and cold foods cold.