Final answer:
When food is on display or being held for service, it is important to maintain the correct temperature to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
When food is on display or being held for service, it is important to maintain the correct temperature to prevent the growth of harmful bacteria. Bacteria multiply most rapidly between 4 and 60 degrees C (40 and 140 degrees F). Perishable foods that remain within this temperature range for more than two hours may become dangerous to eat due to rapid bacterial growth.
It is recommended to keep hot foods hot and cold foods cold. Foods meant to be eaten hot should be kept hot until served, while foods meant to be eaten cold should be kept refrigerated until served. Perishable leftovers should be refrigerated as soon as possible. Any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be thrown out.
Temperature control can be achieved by using refrigeration to keep foods below 4 degrees C (40 degrees F) to inhibit bacterial growth, and using thermometers to ensure proper cooking temperature. Thorough cooking of food at a minimum internal temperature of 74 degrees C (165 degrees F) is necessary to kill bacteria.