135ºF or above.
Less than 40F.
The maximum temperature for holding cold potentially hazardous food is 41°F (5°C) or lower. This temperature helps inhibit the growth of harmful bacteria that can thrive in warmer conditions. It is essential to regularly monitor and maintain this temperature to ensure food safety.
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.
When cold-holding, you should check the temperature of foods at least every 2-4 hours to ensure they remain below 41°F (5°C). For hot-holding, it's important to check temperatures every 2-4 hours as well, ensuring foods stay above 135°F (57°C). Regular monitoring helps prevent foodborne illnesses and maintains food safety standards. Always document temperatures to ensure compliance and traceability.
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.