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Smoke Break - Episode 17: Temperature Control: The Hot and Cold of Food Safety
Episode Duration: 8 minutes
Join host Mike Hernandez as he breaks down essential temperature control practices that protect your customers and business. Learn how to implement effective monitoring systems that prevent foodborne illness risks while maintaining compliance.
Episode Overview
Master critical temperature management:
- Temperature zone requirements
- Equipment monitoring protocols
- Food product verification
- Emergency situation handling
- Documentation systems
Temperature Zone Management
Learn to implement:
- Cold food (41°F or below) monitoring
- Hot food (135°F or above) verification
- Danger zone awareness
- Time-temperature principles
- Product safety standards
Equipment Monitoring
Develop approaches for:
- Cooler temperature verification
- Freezer temperature checks
- Independent thermometer usage
- Built-in gauge validation
- Multiple daily verification
Product Temperature Verification
Master techniques for:
- Probe thermometer usage
- Ready-to-eat food checking
- Hot food hourly monitoring
- Proper sanitization between readings
- Temperature trend tracking
Emergency Protocols
Create systems for:
- Power outage response
- Time tracking procedures
- Temperature maintenance monitoring
- Product disposal guidelines
- Alternative storage options
Store Manager Action Item
This week's temperature control task:
- Create comprehensive temperature check schedule
- Assign responsibility for each check
- Implement verification documentation
- Establish corrective action protocols
- Begin implementation immediately
Resources Mentioned
- Visit cstorethrive.com for additional food safety resources
Next Episode Preview
Coming up: Facility maintenance and sanitation strategies.
"Smoke Break" delivers weekly insights for convenience store managers in bite-sized, actionable episodes under 10 minutes.
#ConvenienceStore #FoodSafety #TemperatureControl #RetailManagement #FoodSafety #ComplianceManagement
25 episodes
