Hot foods should be held at a temperature of 135°F (57°C) or higher to prevent the growth of harmful bacteria. Keeping foods within this temperature range ensures they remain safe for consumption.
The safest method to thaw frozen food is to place it in a container under running cold water. This keeps the food out of the danger zone, preventing bacteria from growing. Thawing at room temperature or on the counter can allow food to reach unsafe temperatures quickly.
Food workers should sanitize utensils, cutting boards, and other food-contact surfaces after each use to prevent cross-contamination. This ensures that harmful pathogens are not transferred between foods, maintaining food safety.
Perishable food should not be left in the "danger zone" (between 41°F and 135°F) for more than 2 hours, as bacteria grow rapidly in this temperature range. If food has been in the danger zone for more than 2 hours, it should be discarded to prevent the risk of foodborne illness.
Using separate cutting boards for raw meat and vegetables helps prevent cross-contamination, as raw meat can carry harmful bacteria that can spread to ready-to-eat foods. Always clean and sanitize cutting boards after use.
