Call for Details: 888-286-3091



Food Safety is of paramount concern now more than ever with the COVID-19 crisis.  Keeping food out of the “Danger Zone” represents a critical step in preserving food safety and meeting the HACCP Guidelines.  It does not matter the type of food service that you provide, leaving food at room temperature for too long can cause bacteria including Salmonella, Listeria and or a whole host of nasty illnesses.

According to the Centers for Disease Control, one in six or a total of 48 million Americans get sick from foodborne illnesses such as Salmonella, Listeria and E-Coli annually.  Just in August 2020 alone, there have been more than ten (10) reported Food Alerts for Foodborne Illness Outbreaks!!  Of the 48 million annual cases, 126,000 result in hospitalizations and 3,000 or more die because of Bad Bad Food….

What am I talking about when I Reference the Danger Zone and How To Avoid It?

The foodborne bacteria that I referenced above, grows rapidly between the temperature ranges of 40º F and 140ºF.  Bacteria can multiply rapidly if left at room temperature and this is where you enter the Danger Zone!!  Never ever leave perishable foods out for more than 2 hours or 1 hour if it is hotter than 90ºF. 

Basically, Hot Foods needs to stay Hot! And Raw Foods and or Leftovers, should remain Cold! Did you know that leftovers are the biggest culprits when it comes to bacteria growth?  This is something that I learned when researching for this blog, but it does not surprise me in the least. 

Refrigeration is key when it comes to keeping food safe and that it why it always needs to be operating properly.  It consumes more energy in a kitchen then any other piece of equipment.

Food Poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish.  Follow the CDC Link to Grill Safely for the balance of this summer:

Foodborne Illnesses also happen at Picnics and Parties.  Follow these CDC steps to ensure that your guests stay safe and healthy: and

Now that we are approaching the end of the season here in the Northeast, many of our friends have started their home canning to preserve the garden produce to share with family and friends but also for comfort food during the long winter months.  It can be extremely Risky and even deadly if not correctly and Botulism comes knocking at the door.  Refer to the CDC Link to be Safe:

For More Information on keeping foods safe with refrigeration and our technologies, visit us on our website at

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email