Monitoring and maintaining the temperature of stored food is very important in the restaurant industry. This is because storing food at the wrong temperature leaves it at the risk of being contaminated. Different types of food need to be stored at different temperatures, as their cooking method are distinct. It is very easy to contract a food-borne illness if the food is not stored at the ideal temperature. This article will discuss all that you need to know about monitoring and temperature of stored food.

The Importance of Temperature Control On Stored Food

A temperature monitoring system is needed in order to keep stored food fresh and safe for consumption. The correct temperature for the safety of these foods is known as Temperature Control for Safety (TCS). Stored food that needs to be kept at a safe temperature includes rice, beans, meat, fish, and milk. This food must be stored outside what is known as a temperature danger zone.

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What Are Danger Zones?

Danger zones simply seem the temperatures at which harmful microorganisms and toxins are able to grow. As such, it is important to keep stored food out of the danger zones. 70 – 126 F is an ideal environment for bacteria to grow, and as such once the temperature is between 41 – 135 F, stored food enters the danger zone.

Keeping Stored Food Out Of The Danger Zones

In order to keep stored food out of the danger zones, you must ensure to follow all steps without leaving any stones unturned.

– Make sure to note the temperature of the food in real-time. This will help you to avoid any mistakes going forward. You can do this using a temperature data logger.

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– Check the thermometers in your freezers regularly to stay up-to-date with the temperature

– Ensure to clean the thermometer regularly, calibrating it after every reading in order to avoid cross-contamination.

Cook Food At The Right Temperature

Food such as vegetables, fruits, and raw meat typically contains bacteria, as a result of the environment from which they were removed. In order to get rid of the bacteria in these foods, it is important to cook them at the right temperature. Cook fruits, vegetables, and raw at 167 F for two minutes, in order to remove the bacteria that they contain.

Storing Food Properly

The requirements for storing hot and cold food are different, and it is important to pay close attention to this difference. Cold food should be stored below 41 F. It is also important to avoid storing ice under your cold food. This could change the temperature at which it is stored, and leave it prone to contamination.

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On the other hand, hot food should not be stored at a temperature that is below 140 F.

Conclusion

The problems encountered in monitoring and maintaining the temperature of stored food include human error, malfunctioning thermometers as well as cross-contamination. This is why it is important to have a temperature data logger in order to keep accurate records.

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