TEMPERATURE CONTROL
Food Not Cold Enough
Code 22 · Priority (P)
Cold foods must be held at 41°F (5°C) or below. Foods found above this temperature are in the danger zone.
HEALTH RISK
Perishable foods above 41°F support rapid bacterial growth. Toxins produced by some bacteria cannot be destroyed by cooking.
EXAMPLES
Milk at 48°F in prep cooler
Cut tomatoes at 55°F on counter
Sushi at 50°F in display case
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