{"id":879,"date":"2017-09-12T15:20:03","date_gmt":"2017-09-12T20:20:03","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=879"},"modified":"2017-09-07T16:05:17","modified_gmt":"2017-09-07T21:05:17","slug":"food-safety-training-review-proper-temperature-control","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-safety-certification-mn-training-sessions\/food-safety-training-review-proper-temperature-control\/","title":{"rendered":"Food Safety Training Review of Proper Temperature Control"},"content":{"rendered":"

It’s September, and we’re in the midst of National Food Safety Month.<\/a> National Food Safety Month gives us the opportunity to look at some of the most important rules that keep our food safe. It also gives restaurateurs and food service supervisors the chance to pass on the knowledge they’ve learned during food safe training to their customers.<\/p>\n

\"Temperature<\/a>

Copyright: erwinova \/ 123RF Stock Photo<\/a><\/p><\/div>\n

Temperature Control and Food Safety Training<\/h2>\n

Before we talk about ways to introduce food safe cooking practices to your guests, it’s important to quickly review proper temperature control procedures. All food must spend as little time in the danger zone as possible. This means all hot foods must remain over 140 degrees and all chilled foods must remain below 41 degrees. Raw proteins and reheated foods must be fully cooked before serving.<\/p>\n