What are the temperature range of the prep table and the UHC table surface
Temperature Requirements for Food Preparation Surfaces
Food safety is a critical aspect of food service operations, and maintaining proper temperatures on food preparation surfaces is essential to prevent foodborne illnesses. Let's delve into the temperature requirements for a refrigerated prep table and a UHC table surface.
Refrigerated Prep Table: A refrigerated prep table, also known as a refrigerated preparation table, is used to store prepped ingredients and keep them fresh before they are used in cooking. The temperature of a refrigerated prep table should be kept at or below 40°F (4°C). This temperature range is crucial in inhibiting bacterial growth and reducing the risk of contamination. By keeping foods at or below 40°F, you are effectively slowing down the growth of harmful bacteria that can cause foodborne diseases.
UHC Table Surface: The UHC stands for Universal Holding Cabinet, and its table surface is used to hold cooked foods at safe temperatures before serving. Unlike the refrigerated prep table, the UHC table surface should maintain temperatures at or above 135°F (57°C). This temperature threshold is necessary to keep the food hot and safe for consumption. Foods held at temperatures below 135°F can enter the 'danger zone,' where bacteria thrive and multiply rapidly.
It is crucial to adhere to these temperature requirements to ensure food safety and prevent foodborne illnesses. By following these guidelines, food establishments can maintain the quality and safety of the food products they serve to customers.
For example, if you are prepping a chicken salad on a refrigerated prep table, you must ensure that the temperature of the table surface is at or below 40°F to keep the chicken and other ingredients fresh and safe. On the other hand, if you have cooked chicken that you are holding on a UHC table surface, make sure that the temperature is maintained at or above 135°F to keep the food hot and safe for consumption.