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keeping cold food it should below 40,to avoid spoilage of the food,in that temperature it will kill the multiplcation of bacterias .
When holding cold foods for service, the following guidelines can help prevent food-related illnesses: • Protect all foods from possible contamination by covering them or using food shields. • Use a food thermometer to measure the food’s internal temperature every two hours, and take corrective action whenever the temperature of a cold food item goes above 41ºF. • Never store food items directly on ice. All food items, with certain exceptions, should be placed in pans or on plates when displayed. Ice used
ne dépasse pas le 5°C avec un marge de tolérance de 1°C
Cooling reduces the proliferation of bacteria, bacteria exist naturally all around us are found in soil, air and water and in the food we eat, and when assistance for growth, such as: food, moisture factors available and temperatures appropriate, they grow and multiply rapidly and some have a growth rate of up to degree certain lead to infection. And temperatures ranging from the growth of bacteria that grow in between 40 - 140 ° F (5 - 60 ° m) This is called the long and hazardous area where bacteria multiply some numbers every twenty minutes. Therefore, you must adjust the refrigerator temperature at a temperature of 40 ° F (5 ° m) to inhibit the growth of bacteria and to protect perishable foods.
5 to 63 degree that is the dangerous zone. For hot food it suppose to be 63 degree or above, and for cold food its 5 degree or below
for to keep the food safe must be 1 to 5
Right temperature is below 40 °F
Answer based on middle east, 1°C to 4°C. But it veries product to product for the better storage. E.g., Meat storage for shortime in chiller must be 1°C where normal fruits and vegetables can be stored upto 7°C.
the righ temprature of cold food is 2 - 8 degree centigrade.
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