Food should be hot held at 135 F for no more than 4 hours. Food should be reheated to 165 F for at least 15 seconds before the 4 hour point is reached.
Every 4 hour
The minimum temperature for transporting hot foods is 135 degrees Fahrenheit. Temperatures should be checked regularly.
Ice cream should be stored at 40-50 degrees because if it freezes, you can't eat it and if it's too hot, it melts.
Generally, potentially hazardous foods should be stores at 40°F or below. Vacuum-packaged foods that require refrigeration should be stored at 38°F or below, due to concerns about Clostridium botulinum.
Foods should not stay in room temperature for long. Bacteria can grow on foods left in this danger zone in an hours time. Keep hot foods hot and cold foods cold.
You should never put hot things in a fridge or freezer as this will damage the cooling mechanism of the appliance . All foods to be placed in a fridge or freezer must be left to cool down at room temperature before being stored.
Hot foods should be held at a temperature of at least 140 degrees F. Cold foods (salads, sandwich spreads, dairy and mayo based) should be held at 40 degrees F or lower.
Yes, if cooked foods aren't stored properly they can developed harmful bacteria, molds, and fungus that can make you sick. Cooked food should be maintained at a temperature below 40F for cold foods and above 140F for hot foods. If they aren't in those ranges and this lasts for more than 2 hours they should be discarded.
Gasoline is stored in tanks underground. The outside temperature has no effect on the temperature of the fuel stored underground.
The danger zone is between 41-140 Fahrenheit, but around 165 Fahrenheit is the best
The temperature should NOT EXCEED 104oF.