Thermometer Calibration

The process of adjusting a thermometer to ensure accurate temperature readings, typically done using ice water (32°F) or boiling water (212°F).

The unintentional transfer of bacteria or allergens from one surface or food product to another. ...

Regular cleaning and temperature checks of commercial refrigeration units, ensuring consistent co...

Infrared (surface-only), bimetallic stemmed (penetration), or digital thermocouple. TXDSHS requir...

Maintaining freezers at 0°F or below to preserve food quality and inhibit bacterial growth. TXDSH...

Rapidly heating cooked and cooled food to 165°F before serving again, ensuring any surviving path...

Keeping cooked foods at or above 135°F until served. Steam tables or heat lamps are commonly used...

Storing perishable foods at or below 41°F to slow bacterial growth. Food handler courses emphasiz...

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...