Republic of the Philippines

North Eastern Mindanao State University

Tagbina, Surigao del Sur 8308
www.nemsu-tagbina.edu.ph

Department of Hospitality Management

Risk Management as Applied to Safety, Security and Sanitation(THC 2)
Name: Christian Jenre V. Lunio
Harrey B. Dua
Janice Rada
Subject: Risk Management/ THC 2
Instructor: Mary Vin Joseph Balili-Sans

Food temperature is a critical factor in ensuring food safety. The temperature

at which food is stored, cooked, and served can impact the growth of bacteria
and other pathogens that can cause foodborne illnesses.
 Keep the refrigerator temperature at or below 40°F (4°C).
 Set the freezer temperature at 0°F (-18°C) or lower.
 Freeze perishable foods that you won't be using within a few days.
 Cook poultry and stuffed meats to an internal temperature of at least
165°F (74°C).
 Cook ground meats, fish, and eggs to at least 160°F (71°C).
 Cook steaks, roasts, and fish to at least 145°F (63°C).
 Keep hot foods at a temperature of 140°F (60°C) or higher to prevent
bacterial growth.
 Keep cold foods at a temperature of 40°F (4°C) or lower to slow down the
growth of bacteria.
 Reheat leftovers to a minimum internal temperature of 165°F (74°C).
Time-temperature abuse is a critical concern in food
safety, referring to instances where perishable
foods are exposed to temperatures within the danger
zone of 40°F to 140°F (4°C to 60°C) for an extended
period. This scenario provides an optimal
environment for the rapid multiplication of harmful
bacteria, increasing the risk of foodborne illnesses.
Prevention starts during food preparation,
emphasizing the prompt refrigeration of perishable
ingredients. Proper storage, both at home and during
transportation, is crucial, with the use of coolers or
insulated containers. When serving, it's essential to maintain hot foods above
140°F (60°C) and cold foods below 40°F (4°C). Refrigerating leftovers
promptly and monitoring the time food spends in the danger zone are also key
practices to mitigate time-temperature abuse, ultimately ensuring the safety
and integrity of the food supply chain