Important: Visit VC Emergency for the Latest Fire Updates and Emergency Information.

Temporary Food Facilities Training - Time / Temperature

Time/Temperature Principle

The time/temperature principle describes the relationship between the growth of bacteria that are in food and the length of time food remains in the Danger Zone.

Many bacteria grow best in the same range of temperatures that we find comfortable.

Bacteria kept below 45°F or above 135°F will not necessarily die, but their growth will be slowed significantly.

Avoid time/temperature abuse by ensuring the food is kept out of the Danger Zone.

Temperature/Time Abuse Is The #1 Cause Of Foodborne Illness

If food has been sitting out at room temperature for up to 2 hours, refrigerate it or reheat it to 165° immediately. After food has been sitting for 4 hours or longer, there could be a high number of bacteria, so throw it out.

A vertical alcohol thermometer showing temperature in Celsius and Fahrenheit next to a horizontal pocket watch with second, minute, and hour hands.

Keep Food Safe By:

  • Keep cold foods at 45°F or below until it is needed for preparation or serving.
  • Keep hot foods at 135°F or higher until served
  • Reheat cooked foods to 165°F or higher.
Previous
Next

Designed by County of Ventura Resource Management Agency | Sitemap

HOME

CITIZEN

ACCESS

SUBSCRIBE

Translate Disclaimer

The vcrma.org website has been translated for your convenience using translation software powered by Google Translate. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace human translators. Translations are provided as a service to users of the Ventura.org website, and are provided “as is.” No warranty of any kind, either expressed or implied, is made as to the accuracy, reliability, or correctness of any translations made from English into any other language. Some content (such as images, videos, Flash, etc.) may not be accurately translated due to the limitations of the translation software.

The official text is the English version of the website. Any discrepancies or differences created in the translation are not binding and have no legal effect for compliance or enforcement purposes. If any questions arise related to the accuracy of the information contained in the translated website, please refer to the English version of the website which is the official version.