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TEMPERATURE CONTROL 3c. Hold hot at 135o F or greater PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 135oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food. Bacterial growth and possible toxin production by some bacteria, can occur in potentially hazardous foods that remain at temperatures between 41oF and 135oF for extended periods of time. Bacterial growth is greatly reduced when food temperatures reach 120oF. It is almost completely inhibited at 135oF. Bacterial growth and possible toxin production by some bacteria, will occur in potentially hazardous foods that remain at temperatures between 41oF and 135oF for extended periods of time. When time is used to control bacterial growth, potentially hazardous foods can be held off temperature for only four hours or less. After this time any food product that has not been served must be discarded. Operations that use time as a control must develop a plan that outlines food handling procedures, identifies when a food item is removed from temperature control and when it is to be disposed of. This plan must be approved by the Health Department. |
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