Final answer:
The three common errors in food service temperature handling of potentially hazardous foods are not keeping hot foods hot enough, not cooling foods quickly enough, and leaving foods out at room temperature for too long.
Step-by-step explanation:
Failure of temperature control in potentially hazardous foods can lead to three common errors:
- Not keeping hot foods hot enough (above 140°F).
- Not cooling foods quickly enough to below 40°F.
- Leaving foods out at room temperature for too long, allowing bacteria to multiply.
Potentially hazardous foods that are not stored, cooked, or reheated at correct temperatures provide an environment conducive to bacteria growth. To prevent foodborne disease, foods must pass through the danger zone (40-140°F) quickly and must not stay in this range for over two hours. Regular handwashing, keeping a clean kitchen, and using a food thermometer to ensure the proper internal temperature can mitigating these risks.