Maintaining food temperatures to insure safety in consuming as well as sustaining quality you desire for your customers is essential. From thawing to cooking to storing, TempAssure understands protecting food throughout the whole process. Once food products are cooked to the correct internal temperature, the monitoring of accurate food thermometers helps exercises a good HACCP strategy. Therefore, our diagnostic war room will help you minimize the risk of all foods from cross contamination by optimizing the practices. Cooking practices include above 140 ° F (60°C), Refrigeration storage 41°F (5°C) and most important potential unsafe foods should never spend more than 3 and ½ hours between 41°F and 135° F (5°C – 57° C).