Are we to take temperatures of bread, fruits, and vegetables?

Proper temperature control is one way to prevent the growth of bacteria in potentially hazardous foods.  Therefore, if a food is classified as potentially hazardous then it must be at 41 degrees F or colder or 140 degrees F or hotter before it is served.  The only way to determine if a food is at the proper temperature is to take a temperature of it using a properly calibrated food thermometer.

Bread and most bakery items are not classified as potentially hazardous and so one does not need to check their temperature for safety.  However, bread must be handled safely to prevent the introduction of viral agents, which can contaminate any food including foods that are non-potentially hazardous.  Therefore, do not touch bread with bare hands -- only touch with properly gloved hands.

Fruits and vegetables that are not cooked are also not potentially hazardous.  The only exception to this is melons.  Cut melons must be at 41 degrees F or colder before they are served.  It is highly recommended that after fruits and vegetables are cut that they be stored under refrigerated conditions to maintain their quality.

Prepared:  June 13, 2007

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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