Final answer:
The steam table should be turned on and kept at a temperature above 60 degrees C (140 degrees F) before placing any food on it to prevent bacterial growth. Safe internal temperatures for cooking different foods can be found in a USDA reference. Refrigerated foods should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth.
Step-by-step explanation:
The steam table should be turned on and kept at a temperature above 60 degrees C (140 degrees F) before placing any food on it. This high temperature helps to prevent the rapid multiplication of bacteria and other microorganisms that can contaminate the food and make it dangerous to eat. It is important to ensure that perishable foods do not remain within the temperature range of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours to avoid bacterial growth.
For reference, the safe internal temperatures associated with the cooking of different foods are indicated by the United States Department of Agriculture (USDA) in Figure 24.16. It is recommended to use a meat thermometer to check the internal temperature of the food and make sure it reaches the appropriate safe temperature.
Additionally, a refrigerator should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods, while a freezer should be kept below 18 degrees C (0 degrees F) to extend the shelf life of frozen foods.