Every safe meal begins with controlled time and temperature

Every safe meal begins with controlled time and temperature

That’s a great foundational food safety principle! ✅

“Every safe meal begins with controlled time and temperature — because managing how long and how hot food is held, cooked, and stored prevents harmful bacteria from growing and keeps meals safe to eat.”

You can expand it into a more complete statement like this:

Here’s what it means in food safety terms:

• Time control: Don’t leave food in the “danger zone” (between 5°C and 60°C or 41°F–135°F) for more than 2 hours.
• Temperature control:
  • Keep hot foods above 60°C (140°F).
  • Keep cold foods below 5°C (41°F).
  • Cook foods to their safe internal temperatures (e.g., poultry to 74°C / 165°F).
• Cooling & reheating: Cool food quickly and reheat it to at least 74°C (165°F) before serving.