Below 40 degrees f.
Reachin' was created in 2002.
Keep Reachin Up was created in 2003.
Reachin' All Around was created in 1974.
Reachin' Back was created on 1995-09-05.
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.
Every 4 hour
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.
Blinks
they should be stored in the correct temperature so the food does not get contaminated When storing goods in a cooler ensure that cooked foods are placed above any uncooked meats. This avoids cross contamination should there be any drips/leaks. Cover all foods and don't leave foods in the cans they came in once opened.
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.
Cold foods should be served at around 50 degrees. Frozen dishes like ice cream should be served at 35 to 40 degrees. Hot foods should be served at 100 to 110 degrees.
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.