In the previous module, we learned that the DANGER ZONE involves a range of temperatures between 4°C – 60°C and that it is within this temperature range that bacterial growth in food is most rapid. The majority of food poisonings are caused by temperature abuse, which occurs during the storage and holding of hazardous foods. Temperature-controlled storage is key to keeping food out of the danger zone, slowing the growth rate of bacteria in hazardous foods, and preserving the shelf life of produce and other perishable goods. Types of temperature-controlled storage include:

• Cold Holding

• Hot Holding

• Freezing