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: