Temperature plays a vital role in preserving the quality and safety of the food we eat. Keeping foods at proper temperatures through refrigeration and cooking helps prevent foodborne illnesses and maintain the ideal taste and texture. To keep perishables suitable for consumption, it's important to follow established handling practices and have the equipment required to maintain the correct temperatures for food storage and transportation.

Understanding Foodborne Illness

There are an estimated 48 million cases of foodborne illness each year in the United States, around 3,000 of which are fatal. Leaving food out too long at room temperature can cause bacteria to multiply and increase to the point of potentially causing harm.

Salmonella, E. coli and Staphylococcus aureus are examples of pathogens that can reach dangerous levels in food, resulting in flu-like symptoms and health concerns like the following:

Staphylococcus aureus: This bacteria multiples rapidly at room temperature, producing a toxin that causes illness. If consumed, it can cause severe nausea, vomiting, abdominal cramps and diarrhea 30 minutes to six hours after eating. Recovery may take one to three days, or longer in cases of severe dehydration.
Salmonella: There are over 2,300 types of Salmonella. Consuming raw, undercooked or contaminated foods containing this pathogen can lead to diarrhea, fever and abdominal cramps within 12 to 72 hours after eating, which may last four to seven days. These symptoms can become more severe in people with weakened immune systems, and may even cause death.
E. coli: Eating foods contaminated with E. coli can lead to symptoms like severe diarrhea, abdominal cramps and vomiting within two to eight days, which may last anywhere from five to seven days.

Anyone may experience a foodborne illness after eating something that wasn't properly prepared or stored. However, some people are at greater risk, including infants, older adults and those with weakened immune systems.

Temperature Danger Zone

The danger zone is a temperature range in which bacteria grow and multiply at a faster rate. Bacteria grow the fastest in the temperature range between 40 and 140 degrees Fahrenheit, doubling in as little as 20 minutes when food reaches these temperatures. That's why the Food Safety and Inspection Service (FSIS) advises not to leave food out of the refrigerator for more than two hours. If temperatures are over 90 degrees F, food shouldn't be left out for more than an hour.

Keep hot food at or above 140 degrees F, whether you place it in a preheated steam table, warming tray or slow cooker. Keep cold food at or below 40 degrees F by freezing it, putting it on ice or keeping it in the fridge.

Professional temperature control solutions are an excellent way to keep food at the correct temperatures in a variety of different circumstances. By turning to experts like Temperature Control Rental Solutions (TCRS), you can access high-quality chillers, cooling towers and heating equipment to keep your food out of the danger zone and your customers safe.

Effects of Temperature on Bacteria Growth

Bacteria exist in our soil, air, water and food. When temperatures reach the danger zone, these bacteria multiply and increase to a point where some cause illness. Conversely, when food is kept at the right temperatures, bacteria grow much more slowly and are less likely to become plentiful enough to spark disease — even in more sensitive perishables like meat and dairy.

Foods not intended for immediate consumption should be stored in a freezer at zero degrees F to be safe. Freezing foods causes bacteria to go into a dormant stage. After thawing the food, the bacteria become active again and are once more able to multiply. For this reason, it's important to handle thawed foods as you would other perishables.

Unlike with freezer storage, perishable foods will spoil in the fridge, although the process will take longer than it would at room temperature. Spoilage typically results in an atypical odor, color or texture, such as a sticky feeling. Mold may also become visible. However, contaminated foods might not always appear, smell or taste spoiled, so it's important to remain aware of food's age and dispose of it if you have reason to believe it may be unsafe.

Proper Cooking Temperatures

Cooking long enough to reach designated safe food temperatures is critical to destroying harmful bacteria and making food safe to eat. The FSIS advises using an oven temperature of at least 325 degrees F and confirming that the food has reached the prescribed minimum internal temp before serving. Recommended cooking temperatures are as follows:

Raw beef, lamb, pork and veal steaks: Bring these foods at a minimum internal temperature of 145 degrees F before removing from heat. Measure their internal temperature with a food thermometer.

Raw ground beef, pork, lamb and veal: The FSIS advises bringing these foods to an internal temperature of 160 degrees F.
Poultry: Cook all poultry to an internal temperature of at least 165 degrees F.

When reheating any food, ensure it reaches an internal temperature of 165 degrees F.

Safe Food Handling Practices

Safe food-handling practices are a strong defense against foodborne illness. Operational leaders in the food and beverage industry should follow these practices to keep perishables fit for consumption:

Receiving: Ensure the temperature of all food coming in is at the safe temperature range. Reject any deliveries that are not at the correct temperature.
Storage: Use high-quality equipment to store perishable foods, whether refrigerated or frozen. Keep these units at the correct temperatures — below 40 degrees F for refrigeration and zero degrees F for freezers. Store raw meats separately from other foods to prevent cross-contamination.
Preparation: Thaw frozen foods in the refrigerator and minimize the time perishable items are left at room temperature.
Cooking: Use food thermometers to monitor the internal temperature of cooked foods.
Serving and holding: When serving, keep hot foods above 140 degrees F using warming trays or another heating device. Keep cold foods below 40 degrees F by using refrigeration, ice beds or other cooling methods. Monitor these temperatures accordingly.
Transportation: Monitor temperatures of perishable items during transportation and ensure drivers have protocols in place for responding to any temperature excursions.

Additionally, be sure to train all staff on safe food temperatures, proper temperature control practices and incident response protocols. Keep detailed records of monitoring outcomes and any corrective actions taken.

Contact Us for Temperature Management Solutions

By understanding safe handling techniques and the role of temperature in food safety, operators in the food and beverage industry can reduce the risk of foodborne illnesses and help protect their customers' health. Proper food handling can also lead to consistent, high-quality food and happier clients. When you need temperature management solutions for your products, turn to Temperature Control Rental Solutions (TCRS).

TCRS provides reliable food storage equipment for temporary use. Access chillers, cooling towers, heating equipment and dehumidifiers as needed, with our experts available 24/7 to help you find the solution for your needs. We understand the sensitivity of food handling, which is why you can rely on us for a streamlined rental process with quick deliveries and setups.

Our products are sourced through our exclusive partnership with the Cat® equipment dealer network, so you can rest assured you're getting high-quality, well-maintained equipment for proper temperature management. Contact us to speak with an expert about our temperature management solutions today.

The Role of Temperature in Food Safety