135
155°F (68°C) for fifteen seconds
Hot food must be held at a minimum temperature of 135°F (57°C) to prevent the growth of pathogens. Keeping food at this temperature or above helps to reduce the risk of bacterial growth and foodborne illnesses.
The temperature for cooking and holding hot complex vegetables to ensure safe from harmful bacteria is 135 degrees Fahrenheit.
A medium rare burger can be safe to eat if it is cooked to an internal temperature of 145F (63C) and held at that temperature for at least 3 minutes. This is the recommended temperature by the USDA to kill harmful bacteria like E. coli.
A cooked grenade is one that is held on to for a little while after the pin is pulled.
The term "time and temperature abuse" refers to the transport and storage of foods or when foods are "not cooked to the recommended minimum internal temperature, not held at the proper temperature, or not cooled or reheated properly". Temperature danger zone occurs between 41°F to 140°F. Prevention means keeping foods out of that danger zone.
165 Degrees
Soup should be held at a temperature of 140F (60C) or higher to ensure food safety.
Vegetables should be held at a temperature between 32F and 40F to maintain their freshness and quality.
The advantage is the thermometer records a daily maximum and minimum temperature for reference. The disadvantage is the thermometer must be reset each day.
Hot food should be held at a temperature of 140F or higher to ensure food safety.
In case of BOYLE'S law,temperature is held constant! thank you!!