Avoiding the Temperature Danger Zone Is Everyone's Job
Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety. The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature Danger Zone." The longer that food stays in this temperature range, the more time bacteria will have to multiply rapidly, leading to spoilage, waste, and worst of all, sick customers.
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Avoiding the Temperature Danger Zone Is Everyone's Job
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Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety.
The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature Danger Zone." The longer that food stays in this temperature range, the more time bacteria will have to multiply rapidly, leading to spoilage, waste, and worst of all, sick customers.
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