Page 80 - ServSafe E-Book
P. 80
Time-Temperature Control
Time-temperature control:
Food held in the range of 41˚F to 135˚F
(5˚C to 57˚C) has been time-temperature
abused
o Pathogens grow much faster between 70˚F
and 125˚F (21˚C and 52˚C)
Food is being temperature abused whenever
it is handled in the following ways:
o Cooked to the wrong internal temperature
o Held at the wrong temperature
o Cooked or reheated incorrectly
4-5
