Proper Cooking, Holding, & Reheating

Proper Cooking, Holding, & Reheating

To keep food safe, it must be kept out of the Danger Zone [41°F – 135°F (5°C – 57°C)]. This is the temperature range where bacteria multiple rapidly. Ask your department manager what your role is in the proper cooking, hot holding, and reheating of foods in your department. Then properly follow your store’s policies and use this job aid as a helpful reminder of critical actions.