Storing potentially hazardous food at 5 degrees Celsius or below to slow bacterial growth and keep it safe.
Storing food at low temperatures, generally at 5 degrees Celsius or below, to slow the growth of bacteria that cause food poisoning and spoilage.
Potentially hazardous food should generally be kept at 5 degrees Celsius or colder, unless a time-based control such as the two-hour four-hour guidance applies or the food is frozen.
No. Chilling slows bacterial growth rather than killing most bacteria, which is why cold storage keeps food safe for a limited time rather than indefinitely.
Ready-to-eat food should be stored above raw food to prevent drips, and stock should be rotated using First In, First Out so older items are used first.
Recording temperatures shows the food was kept out of the temperature danger zone, supports monitoring under a food safety program, and helps spot equipment problems early.