Episode 17 - Temperature Control: The Hot and Cold of Food Safety 3g2od

Smoke Break - Episode 17: Temperature Control: The Hot and Cold of Food Safety Episode Duration: 8 minutes host Mike Hernandez as he breaks down essential temperature control practices that protect your customers and business. Learn how to implement effective monitoring systems that prevent foodborne illness risks while maintaining compliance. Episode Overview Master critical temperature management: Temperature zone requirements Equipment monitoring protocols Food product verification Emergency situation handling Documentation systems Temperature Zone Management Learn to implement: Cold food (41°F or below) monitoring Hot food (135°F or above) verification Danger zone awareness Time-temperature principles Product safety standards Equipment Monitoring Develop approaches for: Cooler temperature verification Freezer temperature checks Independent thermometer usage Built-in gauge validation Multiple daily verification Product Temperature Verification Master techniques for: Probe thermometer usage Ready-to-eat food checking Hot food hourly monitoring Proper sanitization between readings Temperature trend tracking Emergency Protocols Create systems for: Power outage response Time tracking procedures Temperature maintenance monitoring Product disposal guidelines Alternative storage options Store Manager Action Item This week's temperature control task: Create comprehensive temperature check schedule Assign responsibility for each check Implement verification documentation Establish corrective action protocols Begin implementation immediately Resources Mentioned Visit cstorethrive.com for additional food safety resources Next Episode Preview Coming up: Facility maintenance and sanitation strategies. "Smoke Break" delivers weekly insights for convenience store managers in bite-sized, actionable episodes under 10 minutes. #ConvenienceStore #FoodSafety #TemperatureControl #RetailManagement #FoodSafety #ComplianceManagement 4q3p60