Serving, Heating and Storing (2024)

FAQs

What is the correct temperature to store and serve food? ›

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Here are some considerations to ensure that the refrigerator does not break down and risk spoiling food: Monitor the temperature of the refrigerator daily.

Store raw food separately from cooked food

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

Hot food can be held without temperature control for up to four hours if: It was held at 135˚F (57˚C) or higher before removing it from temperature control. It has a label specifying when the item must be thrown out. It is sold, served, or thrown out within four hours.

Make sure your refrigerator is set at 4 °C (40 °F) or lower and your freezer at -18 °C (0 °F) or lower. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly.

Storage. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.

Basic Food Storage Rules

The first rule in handling food is to keep it clean. Before preparing food for storage, wash your hands well and make sure utensils are absolutely clean.

The "Danger Zone" (40 °F-140 °F)

This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

Milk and milk products, like cheese and yogurt. Eggs. Meat, poultry, fish, and shellfish. Cooked foods like vegetables, rice, and potatoes.

Temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold. Always use a thermometer to check food temperatures.

Two hours is the limit for keeping food safe outside the refrigerator or freezer; one hour if the outside temperature is 90 °F ( 32.2 °C) or above.

How long can hot food sit out? ›

Myth: You shouldn't put hot foods in the refrigerator.

Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away.

Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.

What is the 4 Hour Rules For Productivity? According to the mentor in my mastermind, the 4-hour rule actually involves blocking out 4 hours of your day to focus on mastering a specific task. Yes, you read that correctly – 4 hours each day. For him, he woke up at 5 am and focused in on mastering one task until 9 am.

Bacteria thrive in temperatures between 40 and 140 degrees and can double every 20 minutes in that “danger zone.” Based on that growth, scientists pinpointed two hours to be the maximum amount of time consumers can safely leave perishable food at room temperature.

ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away. Within the 4-hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures.