This document discusses the importance of proper food temperature control. It notes that bacteria grow fastest between 40-140°F, which is called the "danger zone." Foods should be kept out of this zone by maintaining cold storage temperatures of 40°F or below for refrigerators and 0°F for freezers. Foods must also be reheated to an internal temperature of 165°F. Following proper temperature control procedures can help prevent foodborne illness.

1. INSPECTION
OF
FOOD TEMPERATURE
Ms. NIRUPAMA MAHANTA

2. INTRODUCTION:
Keeping the food at a safe temperature is a
simple and effective way to protect customers
from foodborne illnesses.
Production, preparation, storage or
transportation – no single process in the food
industry is complete without one vital aspect –
temperature control.
To assure that temperature control is never
compromised, the food industry employs a
variety of advanced temperature sensor
devices.

3. IMPORTANCE OF TEMPERATURE CONTROL
Maintain the quality of food products
Prevent food contamination and
maintain safety
To cater varied and fresh food
products successfully to consumers
across geographies

4. DANGER ZONE
 Bacteria grow most rapidly in the range of
temperatures between 40 ° and 140 °F(40C to 600C,
doubling in number in as little as 20 minutes. This
range of temperatures is often called the “Danger
Zone.”
 In this zone bacteria (such as Staphylococcus aureus,
Salmonella Enteritidis, Escherichia coli O157:H7,
and Campylobacter) grow to dangerous levels that
can cause illness.

6. REHEATING
Foods should be reheated thoroughly to an internal
temperature of 165°F or until hot and steaming.
COLD STORAGE TEMPRATURES
A temperature of 40 °F should be maintained in the
refrigerator.
Properly handled food stored in a freezer at 0 °F will be
safe.

7. STEPS TO KEEP FOOD OUT OF THE DANGER ZONE:
Consistently monitor the refrigerator or freezer
temperatures.
Keep a written record including the temperature
measured and the time it was taken.
Clean and calibrate thermometers often.
Regularly test employee’s knowledge of proper
thermometer handling and use.

9.  Receiving and storage temperature of potentially high-risk food should be at
or below 5 0C.
 Receiving and storage temperature of frozen food should be -18 0C or below.
 If frozen foods are to be used, they should be thawed well before cooking to
ensure adequate heat penetration.
 For any type of cooking (boiling, frying, grilling, baking etc.) cooking should
be thorough and adequate with temperature reaching at least 700 C of each
and every part of the food to ensure proper heat penetration.
Time required for transportation should be minimum, to avoid microbial
proliferation.
• In case food is to be prepared and served in the near vicinity, it should be
transported & served hot at temperature above 600 C and consumed within 4 hours.
• In case food is prepared at long distances which require transportation for longer
period, the food should be chilled to less than 50 C and transported and reheated at
the time of service to a temperature of at least 700 C, served at temperature above
600 C and consumed within 4 hours. Reheating should be done once.

10.  Cooked food served hot should be kept at a temperature of at least 600 C to prevent microbial growth.
 Cooked food to be served cold should be kept below 50 C to prevent growth of pathogens. Otherwise time of
holding should be limited.
 Food to be kept for cold storage should be distributed in small volumes to ensure uniform cooling.
 Counter display of cold foods should be at 50C or below and hot foods at 600C or above.
 Non veg. products/raw materials should be purchased (chilled products temperature should be at 50C or below
and frozen products at -18 0C or below)
 Non-veg. products are cooked thoroughly (core temperature 750 C) for at least 15 seconds or an effective
time/temperature control e.g. 650C for 10 minutes, 700C for 2 minutes.
 Milk should be received in clean and hygienic conditions at temperature below 50C.
 Milk and milk products should be used immediately or pasteurized and refrigerated.
 Foods transported to point of sale from the point of cooking.
 Food is reheated up to 700C before consumption.
 Food is consumed within 4 hours of reheating.
 Foods with Gravy
 Products are not stored at room temperature for more than 2 hours during display or sale.
 For prolonged storage, foods are stored in refrigerators or kept for hot holding at or above 60 0C.
 Food products are reheated (up to 700C). 4) No water should be added after cooking/reheating/boiling.

11. REFERENCES
Academy of Nutrition and dietetics
Retrieved from https://www.eatright.org/homefoodsafety/four-steps/cook/complete-list-of-cooking-temperatures
Danger zone. United states department of agriculture food safety and inspection service
Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-
handling/danger-zone-40-f-140-f/CT_Index
Food Safety, Sanitation, and Personal Hygiene
https://opentextbc.ca/foodsafety/chapter/storage-temperatures-and-procedures/
How temperatures affect food. United states department of agriculture food safety and inspection service
Retrieved from https://www.fsis.usda.gov/shared/PDF/How_Temperatures_Affect_Food.pdf
The danger zone: Following food safety temperatures. WebStaurant store
Retrieved from https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html
Safe Minimum Cooking Temperatures Charts. Foodsafety.gov
Retrieved from https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
Food safety management system – food industry guide to implement GMP/GHP requirements
Retrieved from https://archive.fssai.gov.in/.../Guidance_Document_Catering_Sector_19_01_2018.pdf
Guidelines for food safety
Retrieved from https://old.fssai.gov.in/Portals/0/Pdf/Guidelines.pdf