AQUIFEREnvironmental Health | Food | Safety
Product Temperatures
 |
Keeping
Cool |
Product temperatures must be HOT and COLD
- Never leave food out that can spoil at room temperature. Cold food must be held from 45 degrees F to 41 degrees F, and hot food must be held from 140 degrees F to 135 degrees F. Cool hot foods rapidly! Do not thaw potentially hazardous foods at room temperature!
How to Pass a Health Inspection
Information links
- Temporary and Intermittent Food Establishment Guidelines
- Mobile Food Establishment Guidelines
- Information for Food Processors
- Food Safety Certification Class