Cook's Direct Foodservice Equipment and Supply

Temperature-Controlled Food Holding Guide

TEMPERATURE-CONTROLLED FOOD HOLDING GUIDE

BASIC TEMPERATURE GUIDE


140°F: Steam Tables (minimum temperature)

33-41°F: Refrigerator temperature

0°F: Frozen foods

-20°F: Frozen foods for extended time (up to 1 year)

SANITATION TEMPERATURE GUIDE


180-212°F: Sanitation of Dishes (min. 180° F for 30 seconds)

140°F: Wash cycle of dish machine

120°F: Hand dishwashing

BACTERIAL CONTROL TABLE


212°F: Boiling point of water (at sea level)

165-212°F: Cooking temperature destroys most bacteria. Required time to kill bacteria decreases as temperature increases.

140-165°F: Warming temperatures prevent growth but allow survival of some bacteria.

120-140°F: Some bacterial growth may occur. Large percentage of bacteria survive.

60-120°F: Incubation zone. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. Foods should move through this temperature very quickly to avoid microbial spoilage.

40-60°F: Some growth of food poisoning bacteria may occur.

32-40°F: Cold temperatures permit some slow-growing bacteria to cause spoilage.

0-32°F: Freezing temperatures stop the growth of bacteria. However, bacteria may survive.