MAINTAIN FOOD TEMPERATURE

2 critical reasons for temperature control:

Prevent Pathogens:

• If food cools below 135 f it is an invitation for dangerous pathogens to breed.

• Eating food contaminated with pathogenic bacteria can make you sick.

• Some of the most common foodborne pathogens are Salmonella Listeria, and E. coli.

Customer Enjoyment:

• Most like it hot!

• Customers expect hot food orders to arrive hot.

• Human beings evolved to prefer hot food. Warmth enhances flavor on the sensory papillae of our tongues.

• Heating food boosts its energy value.