Temperature Controls Using temperature controls minimizes the potential for harmful bacterial growth in foods. Controls are used when foods are received, in cold holding, during thawing, in cooking, hot holding, and during cooling and reheating. Some examples are eggs, milk, meat, and poultry. Food from a plant origin that is heat-treated. Some examples are cooked rice, cooked potatoes, and cooked noodles.
Raw seed sprouts.
Cut melons, including watermelon, cantaloupe, and honeydew. Garlic and oil mixtures.