TEMPERATURE CONTROL
Food Not Hot Enough
Code 21 · Priority (P)
Hot foods must be held at 140°F (60°C) or above. Foods found below this temperature are in the danger zone where bacteria multiply rapidly.
HEALTH RISK
Every minute food spends between 41°F and 140°F, bacteria like Salmonella, E. coli, and Staphylococcus can double in number.
EXAMPLES
Soup at 120°F on steam table
Rice at 95°F in holding cabinet
Chicken at 125°F on buffet line
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