food temperature abuse / ready-to-eat food / hot and cold food / food temperatures / proper food temperatures / hazardous food temperatures / hot food / food processing / food temperature / temperature measuring devices / stem-type food thermometer / food establishment / food contamination / frozen food / temperature measuring device / food item / food preparation / survey protocol / raw and then ready-to-eat food items / hazardous food / food products / food thawing / hazardous cold food / less and hot food / food storage / food / /
Organization
U.S. Department of Health and Human Services / Food and Drug Administration / State Agency / Division of Health Quality Assurance Field Operations / Department of Health / /
Person
Guidance / None / /
Position
FOOD PROCESSES Cold Food Storage Refrigerated Storage Critical item The surveyor / representative / Surveyor / Food Holding Hot Food Holding Critical item The surveyor / /
Surveyor Guidance for Taking Food Temperatures in Nursing Homes Overview Introduction This guidance is offered to assist surveyors to determine whether potentially hazardous food is maintained at proper temperatures duri