Food-borne Illness: Ensuring No Preparation Mistakes

The first step is to reduce the temperature from 135 to 70 degrees within two hours and the second step is to lessen the temperature from 70 degrees to 41 degrees or colder within four hours. ... The thermometer should be inserted in the thickest part of the food, this will ensure the entire food item is up to temperature and bacteria are no longer a threat.   Following these steps in your everyday work responsibilities will help keep your residents, families, employees and any other customers safe from food borne illness.