Temperature is one of the prime factors that control the growth of bacteria in food. Many types of pathogens and spoilage bacteria are prevented from multiplying to significant levels that cause foodborne illness with proper holding practices. All foods need to be stored cold at 41 degrees Fahrenheit and below or hot at 140 degrees Fahrenheit or above.
Preparation procedures should have built in barriers to limit the time potentially hazardous foods are in the temperature danger zone. (41 to 140 degrees Fahrenheit.)
Food Prep Ideas
Control measure to ensure foods are out of temperature for limited times include:
Refrigerate foods before preparation.
Prepare foods not further in advance than necessary.
Prepare small batches of food and return them to the refrigerator before cooking and serving.