What should food service practices include during a power outage?

Monitoring food temperatures and discarding unsafe products is a critical practice during a power outage because it directly relates to food safety. During an outage, perishable foods can quickly reach temperatures that allow harmful bacteria to grow. Keeping track of food temperatures helps food handlers determine how long food has been stored at unsafe temperatures. If the food has been in the temperature danger zone (between 41°F and 135°F) for too long, it should be discarded to prevent foodborne illnesses. This practice ensures that customers receive safe food and helps maintain public health standards.

While other practices may be relevant in specific contexts, they do not directly address the immediate health risks posed during a power outage in the same way as temperature monitoring and discarding unsafe products. For example, cooking food thoroughly is generally important for food safety but may not be applicable if the power outage prevents cooking or if the food has already been compromised.