Ways to Reduce Risk
Reduce handling and the risk of contamination by using multi-tasking products, such as High Heat H-Pans™, that can go from cold to hot applications.
Use colander pans to defrost meats and poultry to keep potentially contaminating juices away from other foods.
Never thaw food at room temperature or reheat on steam tables to prevent food from lingering at unsafe temperatures.
Quickly cool prepared foods to safe temperatures to minimize risk of time-temperature abuse: down to 70˚F within 2 hours, and under 41˚F within 4 hours. Divide food into many shallow pans for faster cooling.