Final answer:
Food temperature should be checked every two hours to ensure it is out of the temperature danger zone; hot foods should stay above 140°F, and cold foods should remain below 40°F to prevent bacterial growth.
Step-by-step explanation:
When holding hot or cold items, it is crucial to check food temperature every two hours. It's important to maintain hot foods at a temperature of 60 degrees C (140 degrees F) or higher, and cold foods should be kept at 4 degrees C (40 degrees F) or lower. If perishable foods are left within the temperature danger zone of 4-60 degrees C (40-140 degrees F) for more than two hours, they can become unsafe to consume due to the rapid growth of bacteria.
Using a thermometer is the best way to ensure that food reaches a high enough temperature to kill any potential bacteria. Perishable foods should be refrigerated promptly, and if there is any doubt about the temperature maintenance, the safe choice is to discard the items to prevent foodborne illnesses. Regular handwashing and proper food storage are crucial in preventing the spread of foodborne diseases. Remember, bacteria multiply most rapidly within the temperature danger zone, so consistent monitoring of food temperature helps in maintaining food safety.