Why was the lower limit of the temperature danger zone changed from 40°F in previous versions of the ServSafe texts to 41°F in the most recent?
As a result of partnerships developed between the industry, academia, and regulatory agencies, and to help promote uniformity between industry and regulatory standards, the ServSafe materials will use 41°F (4°C) as the lower limit of the temperature danger zone. Back To Top • Should I put fish like amberjack and snapper on my menu since I really can’t ensure they are safe? Although you can never 100% guarantee the safety of any potentially hazardous food, there are some steps your establishment can take to make sure seafood is served safe to the best of your knowledge. First start with a reputable supplier. This is especially important with these types of fish where ciguatera toxin can be found. Your supplier should be trusted to harvest fish only from approved waters. Upon receiving the fish, make sure employees check that the fish comes on clean ice, with little melted ice surrounding the fish, and that the internal temperature of the fish flesh is 41F or lower. Then the fish should
