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 cold foods at 41°F or colder
- Provide all hot and cold holding units with thermometers
- Cool hot foods from 135°F to 70° in 2 hours and then to 41°F in a total of 6 hours
- Cool foods made from room temperature ingredients (canned tuna, bean salad, etc.) to 41°F in 4 hours