Copy - Time and Temperature Infographic

By: Hunter Beasley

Even after cooking, food shouldn’t remain in the temperature danger zone for more than four hours. The temperature danger zone falls between 41°F and 135°F and is where bacterial growth thrives.

4. 135°F Ready-to-eat hot-held food Fruits, vegetables, grains, and legumes to be hot-held

3. 145°F Whole seafood Beef, pork, veal, lamb (steaks and chops) Roasts Eggs to be served immediately

Hot foods must stay hot (above 140°F (60°C)) and cold foods must stay cold (below 40°F (4°C)). When foods are held between 40°F (4°C) and 140°F (60°C), bacteria can grow rapidly to levels that can cause you or your guests to get sick.

TCS foods include an animal food that is raw or heat treated, a food of plant origin which is heat treated or consists of raw seed sprouts, cut melons, cut leafy greens (harvest cut excluded)

TCS Foods

4 Groups of Food

Ready to eat (RTE) foods or ready meals include the various food items that are prepared or processed inform that they do not require any further processing before their consumption.

F- Food A- Acidity T- Temperature T- Time O- Oxygen M- Moisture

2. 155°F Ground meat Seafood Ostrich meat Injected, marinated, or tenderized meats Eggs to be hot held

1. 165°F Poultry Stuffing that includes meat Stuffed meats and pastas Dishes containing previously cooked food

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.

FAT TOM

RTE Foods

The Danger Zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly.

Temperature Danger Zone