Potentially hazardous foods must be maintained at ‘safe temperatures’. ‘Safe Temperatures’ mean:
1
Between 5 degrees Celsius and 60 degrees Celsius
2
5 degrees Celsius or below and 60 degrees Celsius or above
3
at a temperature that will not cause trauma to the palate (mouth) and will not compromise the nutritional value of the food
4
above 5 degrees Celsius and below 60 degrees Celsius