135ºF or above.
Less than 40F.
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.
Maximum temperature: 57KMinimum temperature: 47K
Cold storage should be 40 degrees Fahrenheit or colder but above 32.
The maximum cold temperature that things can reach is absolute zero, which is 0 Kelvin or -273.15 degrees Celsius. At this temperature, particles stop moving, and all thermal energy is removed from the system.
serving hot food has to reach core temperature of at least 57 C in order to kill most of the pathogenic organisms while serving cold food temperature be lowered to less than 5C as these two temperature values have been proven to be the critical points for reference for serving safe foods.
Extreme cold: the maximum temperature is 165 K!
A: Earth has a minimum surface temperature of -88°C and a maximum surface temperature of 58°C.
Some examples of cold foods that can help lower body temperature include watermelon, cucumber, yogurt, and salads with leafy greens. These foods can help cool the body down and provide hydration.
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.
Food cooling is storaging your vegetables, fruits and frozen food in a cold temperature room.
Every 4 hour