US FDA/CFSAN - Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
US FDA/CFSAN
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
November 30, 2006
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Recommendations
- Elementary Schools
- Holding, Time and Temperature
- Keep hot foods at 135°F or above
- Pre-heat steam table, soup warmers, etc. before adding food
- Reheat leftovers quickly to 165°F (in less than 2 hours)
- Reheat commercially prepared foods in intact packages to 135°F