Time and Temperature

Time and temperature are critical factors in ensuring food safety. Sponsors of the Child Nutrition Programs must maintain proper time and temperature control at all stages of food handling, from storage and preparation to cooking and serving in accordance with the current FDA Food Code. Bacteria grow rapidly in the danger zone between 41°F and 135°F.  Foods must be stored or cooked outside this range to minimize the risk of contamination.

Food Safety Temperatures  |   Thermometers  |   Time/Temperature Control for Safety Food (TCS)

Food Safety Temperatures

• Apply the Heat Chart (FDA)
• Controlling Time and Temperature During Preparation (Institute of Child Nutrition)
• Cooling Foods Safely (Institute of Child Nutrition)
• Holding Cold Foods (Institute of Child Nutrition)
• Holding Hot Foods (Institute of Child Nutrition)
• Internal Cooking Temperatures (Institute of Child Nutrition)
• Refrigerator and Freezer Temperature Control Record (CSDE)
• Thawing Foods (Institute of Child Nutrition)
• USDA Meat and Poultry Hotline (USDA Food Safety and Inspection Service)

Thermometers

• Appliance Thermometers (USDA Food Safety and Inspection Service)
• Calibrating Thermometers Videos 
  • A Flash of Food Safety Calibrating a Thermometer: Boiling Method (USDA) 
  • A Flash of Food Safety Calibrating a Thermometer: Boiling Method (Spanish) (USDA)
  • A Flash of Food Safety Calibrating a Thermometer: Ice Water Method (USDA)
  • A Flash of Food Safety Calibrating a Thermometer: Ice Water Method (Spanish) (USDA)
• Grab and Go Lesson: How to Use a Metal-Stem Thermometer (Institute of Child Nutrition)
• Kitchen Thermometers (USDA Food Safety and Inspection Service)
• Use That Thermometer Mini Poster (Institute of Child Nutrition)
• More resources: "Food Thermometers" in the CSDE's Resource List for Food Safety in Child Nutrition Programs

Time/Temperature Control for Safety Food (TCS)

TCS, formerly known as potentially hazardous foods (PHFs), are defined by the FDA Food Code as foods that require time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

• Job Aid: Time and Temperature Control for Safety Foods (Food and Drug Administration)
• Keep Food Safe with Time and Temperature Control (University of Minnesota Extension)
• Time/Temperature Control for Safety (TCS) Foods (State Food Safety)