Temperature ranges for different kitchen areas

 Refrigeration and Storage Areas

1. *Refrigerator*: 33°F to 41°F (1°C to 5°C)

2. *Freezer*: 0°F to -8°F (-18°C to -22°C)

3. *Walk-in Refrigerator*: 33°F - 41°F (1°C - 5°C)

4. *Dry Storage*: Below 77°F (Below 25°C)

Food Preparation and Cooking Areas

1. *Food Preparation*: 70°F - 75°F (21°C - 24°C)

2. *Cooking*: Above 167°F (Above 75°C )

3. *Dishwashing*: 104°F - 110°F (40°C - 43°C)

Service and Holding Areas

1. *Hot Holding*: 145°F - 155°F (63°C - 68°C)

2. *Cold Holding*: 40°F - 45°F (4°C - 7°C)

3. *Service Counters*: 70°F - 75°F (21°C - 24°C)

Cleaning and Sanitation Areas

1. *Cleaning*: 104°F - 110°F (40°C - 43°C)

2. *Sanitizing*: 180°F - 190°F (82°C - 88°C)

Note: These temperatures are general guidelines and may vary depending on specific kitchen operations, local regulations, and food safety standards.

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