The danger zone, the range of temperature in which food-borne bacteria can grow. The danger zone is between roughly 41 F and 140 F. That means anything under or above that is factually growing bacteria.
Food must go from under 41 F to more than 165 F in under two hours. Example: Meat sauce must go from walk-in to ready to use more than 165 F in under two hours.
The minimum temperature of cooked meat: should be 165 F for chicken: 165 F and 155 F for ground meat.
Cooling food times must go from under 140 F to under 70 F in under two hours. Then food must go from under 70 F to under 41 F in the next four hours, and 140 F to 41 F in less than six hours For example: pasta cooked at 1 p.m. must be 70 F by 3 p.m., and 41 F by 7 p.m.
All unpackaged food prepared or unprepared should be kept in prep containers and labeled legibly – Item name; Date prepared; Initials of preparer and Time (if item is cooling)
The PIMM™ Store Management System (PIMM™ SMS) provides our customers with a customized quality management solution for restaurants, convenience stores and retail grocery establishments.
The system provides a user-friendly interface to enhance operational efficiencies for managing temperature, energy, drive-thru performance, and quality control 24×7.
To learn more about this and other PIMM™ Products, please visit us at www.Procuro.com or call TOLL FREE today 1-888-571-PIMM (1-888-571-7466)!