Food Safety in the Heat: What Foodservice Workers Need to Know

More than 200 million Americans have been impacted by extreme heat over the past few weeks, with the heat index climbing close to 110°F across the eastern two-thirds of the country and a record 106°F recorded in Atlantic City, New Jersey on July 4. 

More than 200 million Americans have been impacted by extreme heat over the past few weeks, with the heat index climbing close to 110°F across the eastern two-thirds of the country and a record 106°F recorded in Atlantic City, New Jersey on July 4.

The so-called “heat dome” strained power grids and public services nationwide, with hundreds of thousands of homes losing power at points during the event. For foodservice operations, that's a combination worth taking seriously: extreme heat and power instability, together, are exactly what turns a busy shift into a food safety failure.

The Temperature Danger Zone Gets More Dangerous in Summer

Bacteria multiply fastest between 40°F and 140°F, the food safety "Temperature Danger Zone." During a heat wave, your walk-in cooler, prep line and delivery vehicles all have to work harder to stay below that threshold. Units that handle a normal day just fine can lag on the hottest ones, especially older equipment or units placed near ovens, fryers and grills.

CDC FoodNet data spanning two decades shows Salmonella and Campylobacter cases cluster tightly around a seasonal peak in late July, both nationally and at the state level. Roughly a third of all reported foodborne illness cases in the U.S. happen between June and August, with the year's highest share in late summer. This is strongly linked to the heat, and the strain it places on refrigeration equipment.

Check refrigeration temperatures more often than usual when a heat wave hits. Don't assume that because it held yesterday, it's holding today.

What to Do if the Power Goes Out

Extreme heat pushes power grids to their limit, and outages become more likely exactly when your refrigeration needs to work hardest. A closed refrigerator keeps food safely cold for about 4 hours without power; a full freezer holds its temperature for about 48 hours (24 hours if half full).

If you lose power during a heat wave:

• Keep refrigerator and freezer doors closed as much as possible
• Check food temperature with a thermometer once power is back - don't judge it by how it looks or smells
• When in doubt, throw it out. Perishable food held above 40°F for more than 2 hours should not be served

Food Trucks, Concessions and Outdoor Events in Extreme Heat

Food trucks, concession stands and outdoor service are especially exposed during a heat wave. Food sitting out in direct sun or high humidity heats up far faster than it would indoors. During extreme heat, cut the standard "2 hour rule" in half: perishable food left out above 90°F should be discarded after just 1 hour.

Keeping Deliveries Safe in the Heat

Under the FDA Food Code, refrigerated Time/Temperature Control for Safety (TCS) food delivered to a mobile food unit from a commissary must arrive at 41°F or below.

In extreme heat, a delayed delivery can push a truck's temperature out of range before it even reaches you. Check the temperature of deliveries at the door during a heat wave rather than assuming it remained stable during transit.

Heat Wave Food Safety Checklist

• Check refrigeration temperatures more frequently
• Have a power outage plan and know how long your units hold safe temperatures
• Reduce holding times for food served outdoors or at events
• Watch staff for signs of heat stress - dehydrated, overheated staff make more mistakes
• Schedule perishable deliveries for cooler parts of the day where possible

Safety Begins With Education

Userve helps industry professionals strengthen food safety practices through expert insights, resources and online training - supporting safer workplaces and protecting public health, no matter the forecast.

Ready to build your team's skills? Find a food safety training program in your state today.