Scores on Doors and Temperature

Scores on Doors penalize restaurants heavily for improper food storage temperatures. Food poisoning risk is significantly influenced by temperature, a problem easily addressed in the 21st century. Bacteria flourish between 5°C and 60°C.

Above 60°C, they are killed, and below 5°C, their growth slows. Standards aim to keep food out of this 5°C to 60°C range or minimize its time within it. The criteria related to temperature include:

That’s up to 28 points relating to temperature, and 3 potential automatic failures. 

Here are some key points that are important to keep in mind:

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