Food Preparation in the Danger Zone (Restaurant)

Good day,

How long do you allow food to be prepared in the danger zone (in total)?

Do you make any difference between how high or low the ambient temperature is?

How (often) do you track the temperature of the food and the ambient temperature during that process?

Thank you!!

The general thought is that hot food that falls below 140 degrees is safe for about two hours, while cold food that rises above 40 degrees is safe for about the same amount of time. When food falls into the danger zone, bacteria can develop rapidly and cause food-borne illness.

Golden rule, take out of the refrigerator only the amount of ingredients that you can manage, "or use",  to prepare the final food in a short period of time, remember you want to keep the food out of the temperature danger zone and any time you keep it in that zone will add up to a total limit of 4 hrs, after that it is recommended no consume the food/ingredient.

There are some variables that will influence in the development of microorganism in the food,  ("FATTOM") like: type of food, acidity, time of exposure, temperature of room, oxygen and moisture (or water activity).