Time-Temperature

Control
A Refresher in Food Safety

Introduction
Why is it important?
Maintaining temperatures of food and equipment outside the temperature danger zone is crucial for
establishing a food safe environment for our students. This includes all aspects of the flow of food
through a kitchen, from receiving and storing to preparing and serving. Time-temperature controlling is
the most effective food safety method for preventing foodborne illnesses including gastroenteritis,
listeriosis, hemorrhagic colitis, campylobacteriosis, and botulism. Symptoms of these illnesses can
range from diarrhea and vomiting to miscarriages in pregnant women and kidney failure. Food items
that are particularly vulnerable to time-temperature abuse include cooked vegetables, meat and dairy
products, poultry, cooked rice dishes, ready-to-eat foods (e.g. deli meat, hot dogs, soft cheese), stews
and gravies, as well as incorrectly canned foods.

Objectives
The flow of food:
-

Objective 1: Temperature Danger Zone

Objective 2: Taking Temperatures
Objective 3: Receiving
Objective 4: Storage
Objective 5: Preparation
Objective 6: Service
Objective 7: Reheating & Cooling

1. Temperature Danger Zone

41-135
The temperature danger zone represents the range of temperatures in which
bacteria grow most rapidly.
Keeping food items and dishes outside of this range of temperatures will prevent
potential contamination and resulting foodborne illnesses.
COLD FOOD ITEMS

HOT FOOD ITEMS

BELOW 41

ABOVE 135

2. Taking Temperatures
Choose the correct thermometer:
a.

Bimetallic stemmed thermometers:

i.

Insert the stem into food up to the dimple

ii.

b.

Good for checking temperatures during all steps in the flow of

food
Thermocouples and thermistors:
i.
ii.
iii.

Digital display of temperatures, insert only the tip of the probe into
food
Good for checking temperatures of both thick and thin foods
Come in different sizes and styles:
1. Immersion probe- liquids
2. Surface probe- flat cooking equipment
3. Penetration probe- internal temperature of food
4. Air probe- temperature inside coolers and ovens

3. Receiving
Check food temperatures using a thermometer when receiving shipments.

Meat, poultry & fish

Insert thermometer stem/probe
into the thickest part of the food
(usually in the center).

ROP & bulk food

Insert the thermometer
stem/probe between two
packages (do not puncture the
package).

Other packaged food

Open the package and insert
the thermometer stem/probe
into the food (fully immerse
stem/probe in the food item).

3. Receiving
Types of Food

Receiving Temperatures

Cold food items

41 or lower

Hot food items

135 or higher

Frozen food items

Frozen solid

Milk products

45 or lower, but must be cooled to 41 or

lower within 4 hours

4. Storage
Safety procedures:
-

Ready-to-eat foods can be stored for only seven days if it is held at 41 or lower (beginning on the
day of preparation).

Store foods at an internal temperature of 41 or lower, or 135 or higher.

Randomly sample the internal temperature of stored food using a thermometer on a regular basis.

Store meat, poultry, seafood and dairy items in the coldest part of the unit, away from the door.

Do not overload coolers or freezers -- this reduces airflow and makes staying cold more difficult.

4. Storage
Storing specific food:
Meat,
poultry &
fish

Eggs

Milk

Fresh
produce

ROP food

UHT &
aseptically
packaged
food

41 or lower

45 or lower

41 or lower

41 or lower

41 or lower

Room
temp.
41 or lower

Canned
goods

Room
temp.

Dry food

Room
temp.

5. Preparation
Thawing

Prepping

1.

Cooler

1.

Prompt action

2.

Running water

2.

Small batches

3.

Microwave

3.

Refrigeration

5. Preparation
Cooking food:
Minimum Internal Cooking Temperature

Type of Food

165 for 15 seconds

Poultry: whole/ground chicken or turkey

Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry or pasta

155 for 15 seconds

Ground meat: beef or pork

145 for 15 seconds

Steaks/chops of beef or pork

145 for 4 minutes

Roasts of beef or pork

135

Fruits, vegetables, grains (rice & pasta), and

legumes (beans & refried beans) that will be
hot-held for service

5. Preparation
Cooking food:
-

Microwave
-

Must cook to 165 internal temperature

Partial cooking during prepping

-

Heat the food to at least 165 for 15 seconds

before serving

6. Service
Hot holding: internal temperature must be at or above 135.
-

Serve or throw out the food within 4 hours.

Cold holding: internal temperature must be at or below 41.

-

Make sure it does not exceed 70 while it is being served.

Serve or throw out the food within 6 hours.

Check food temperatures on the line at least every 4 hours. Checking

temperatures every 2 hours is more efficient for taking corrective action if the
temperature is within the danger zone.

7. Reheating and Cooling

Cool food down to 41 or lower within 6 hours:
1.

Cool food from 135 to 70 within 2 hours.

2.

Cool food from 70 to 41 or lower over the next 4 hours.

Reheat food for hot-holding to 165 for 15 seconds.

References

ServSafe Coursebook, 6th Edition. National Restaurant Association. 2012.

Questions?