The best way to measure if the food is staying cold enough is to use a thermometer to check the temperature of the food
Explanation:
Those foods are called Potentially hazardous where bacteria will be held at temperatures in the danger zone, or room temperature. It is 41-degree Fahrenheit and 135-degree Fahrenheit. It means 135-degree Fahrenheit or hotter is the exact temperature for hot holding potentially hazardous food. For cold holding potentially hazardous food is 41°F or colder.
With heating and cooling we keep food move out through the danger very soon. Each and every food needs different temperature for heating and cooling. So, we should use thermometer.
