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 ...
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