This is particularly important in those labs where multiple authorized users share the same work area. We are making progress in every way to assure safety and to achieve compliance with regulations, being both more effective and more efficient. Your continual cooperation and our continual effort to listen to your suggestions and needs is creating a win win situation. Foods stored at temperatures between 45o F and 145o F are potentially dangerous. This is the perfect temperature to promote the growth of microorganisms.
Temperature control is one of the major keys to providing a safe and healthy meal.
Hot foods should be kept above 140o F, cold foods between 32o F and 45o F, and frozen foods at 32o F or below. Food poisoning is not uncommon. To avoid it, do not allow foods to stand at room temperature for long periods of time. As a general rule, cold food should remain refrigerated until it is served. Hot food should be served hot, then allowed to cool down rapidly and refrigerated as soon as possible.