Different storage compartments are used to hold temperature-sensitive foods at specific temperatures in order to help keep them safe. These temperatures are called storage temperatures. Cold Storage units are used to keep food cold (i.e. fridge, freezer), while hot storage units are used to keep food hot (i.e. hot holding unit, steam table etc...). It is important to remember that storage temperatures DO NOT kill pathogens. They simply help reduce bacterial growth so that pathogenic cells remain low enough to prevent illness. Correct cooking temperatures and sanitizing procedures are the only two ways to KILL pathogenic bacteria in a food service setting. We will explore all of this further in Module 4. For now, press "Next" to look at the different units, temperature requirements, and their effects on food and microorganisms...