One of the critical factors in controlling bacteria in food is controlling temperature.
Pathogenic microorganisms grow very slowly at temperatures below 40°F, multiply rapidly between 40 and 140°F, and are destroyed at temperatures above 140°F.
For safety, foods must be held at proper cold temperatures in refrigerators or freezers and they must be cooked thoroughly.
But how would a consumer know if the refrigerator was cold enough, or if the oven was heating at the proper temperature?
Click Here For Guidelines On Controlling Temperatures
For Safe Food Handling
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