Prepared by the Canadian Restaurant and Foodservices Association

Food safety is a top priority for restaurant operators and requires proper food handling techniques and effective control of all food safety hazards. Time-temperature control of foods is a critical factor in the prevention of foodborne illness. During a power failure, the time-temperature relationship is compromised. Disease-causing microorganisms can multiply rapidly in foods held in the temperature danger zone between 4°C and 60°C.

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