Safe Temperatures for Food Storage, Preparation, and Service

Course Description:

Storing, preparing, and serving food at the proper temperature is extremely important. Food that is not at a safe temperature is dangerous to the health of those who consume it. Today, we’ll talk about the many temperatures important for the safe storage, preparation, and service of food. There are a lot of numbers to remember, so you might want to take notes.

Why “Safe Temperatures for Food Storage, Preparation, and Service” Matters:

Food safety is the responsibility of every person who is involved in food service. It’s your job to make sure the food you serve is safe to eat as well as tasty and well-presented.

Foodborne illness, commonly referred to as food poisoning, is a disease caused by eating contaminated food. The Centers for Disease Control and Prevention estimates that each year roughly 1 in 6 Americans—about 48 million people—gets sick, 128,000 are hospitalized, and 3,000 die of foodborne illness.

Bacteria or other microorganisms in contaminated food cause most foodborne illnesses. Some forms of bacteria in food can cause serious illness or even death.

These microorganisms are more likely to grow in food that has not been stored, cooked, or served at the right temperature. It’s your job to minimize the risks by learning all you can about food service temperatures.

Key Points:

• Identify hazards of failing to store, prepare, or serve food at the right temperature;
• Understand the food danger zone and why it is important;
• Know when and how to use a food thermometer;
• Receive and store food safely;
• Cook food to the proper temperature;
• Thaw foods safely;
• Cool and reheat foods properly;
• Understand the basics of hot and cold holding