Keep hot food hot, and cold food cold. It seems simple, but the US Department of Agriculture (USDA) Agricultural Research Service (ARS) refers to this as how you “Keep Food Out of the "Danger Zone." It is referred to as the “Danger Zone” because the range of temperatures between 40 °F and 140 °F allows bacteria to grow at an alarming rate. Food handler training is an essential part of delivering a safer dining experience. Are the food handlers on your team adequately prepared? If not, then stay tuned.... Trust20 will soon be rolling out a Food Handler Training to support your restaurant’s health and safety efforts. #food #restaurant #productsafety #hospitality #safetytraining #foodservice #foodandbeverage #foodhandler #foodhandling #foodanddrink #restaurants