Food should be hot held at 135 F for no more than 4 hours. Food should be reheated to 165 F for at least 15 seconds before the 4 hour point is reached.
The best temperature to keep hot foods hot is 165 or over. Keep cold foods cold too. This will make sure foods are kept safe to eat.
You should keep hot foods hot and cold foods cold. The temperature to keep bacteria out of hot foods is 160 degrees and above. Cold foods should be kept at 40 degrees or below.
Cold food should be kept at 40 degrees or lower. Keep hot foods hot. This will insure safe food to eat.
When kept in the refrigerator, a temperature at or below 40° F (4° C) is required.
Every 4 hour
The minimum temperature for transporting hot foods is 135 degrees Fahrenheit. Temperatures should be checked regularly.
Foods should not stay in room temperature for long. Bacteria can grow on foods left in this danger zone in an hours time. Keep hot foods hot and cold foods cold.
Generally, potentially hazardous foods should be stores at 40°F or below. Vacuum-packaged foods that require refrigeration should be stored at 38°F or below, due to concerns about Clostridium botulinum.
Hot foods should be held at a temperature of at least 140 degrees F. Cold foods (salads, sandwich spreads, dairy and mayo based) should be held at 40 degrees F or lower.
Different collectibles need to be kept in different ways. Generally, they should be kept in a dry location with a warm but not hot temperature. They should be kept free of dust, and possibly covered with plastic, unless contact would damage them.
Probably not - hot foods should be either kept hot or placed in the refrigerator within 2 hours of cooking.
The temperature should NOT EXCEED 104oF.
Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.