Keeping hot and cold foods at optimal temperatures is a never-ending challenge for retailers. At all costs, managers want to avoid the dangerous 40-to-140-degree temperature zone - the range where bacteria are most likely to grow in food. "Maintaining proper temperature is one of the four major ways we can stop bacteria from growing in food," explained Jill Hollingsworth, vice president of food safety for the Washington-based Food Marketing Institute. "It keeps food safe and allows it to ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Salary Survey 2015

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.