Controlling temperature is one of the critical factors in controlling bacteria in food. At temperatures below 40 degrees F, pathogenic microorganisms grow very slowly but multiply very rapidly at between 40 and 140 degrees F. At temperatures above 140 degrees F, they are destroyed. So to ensure that food are safe for consumption, it must be stored at proper cold temperatures in refrigerators or freezers and also must be cooked thoroughly. But how would you know if the refrigerator is cold enough or the oven is actually heating at the proper temperature?
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