What is the minimum hot food temperature standard that Bojangles' franchisees must maintain?
Bojangles Franchise · 2025 FDDAnswer from 2025 FDD Document
The Food Danger Zone (FDA Food Code) refers to food temperatures between 41°F to 135°F, with the most rapid growth of bacteria growth occurring between 70°F and 125°F.
Note: Bojangles' standard is between 41°F to 140°F.
- The more time food sits in this temperature range, the more opportunity there is for bacteria to grow to unsafe levels, causing food to spoil and become dangerous for consumption.
- The best way to ensure that food does not sit in the "danger zone" is to:
- Keep cold food cold below 41°F.
- Keep hot foods hot above 140°F (Bojangles' standard).
Source: Item 22 — CONTRACTS (FDD page 82)
What This Means (2025 FDD)
According to Bojangles' 2025 Franchise Disclosure Document, franchisees must maintain a minimum hot food temperature of 140°F. This standard is more stringent than the FDA Food Code, which defines the food danger zone as temperatures between 41°F and 135°F. Bojangles' standard aims to exceed these guidelines, setting their danger zone between 41°F to 140°F. The most rapid bacteria growth occurs between 70°F and 125°F.
Maintaining hot foods above 140°F is crucial for inhibiting the growth of microorganisms that can cause foodborne illnesses. Proper temperature control not only ensures food safety but also helps to preserve the food's appearance, aroma, and texture, contributing to a better dining experience for customers. Franchisees are expected to adhere strictly to these food safety standards to protect the brand's reputation and ensure customer satisfaction.
Bojangles' franchisees must recognize the importance of food safety, understand factors that ensure safe food handling practices, and identify risks for foodborne illnesses. Franchisees are required to operate their restaurants in a clean and wholesome manner, complying with Bojangles' prescribed standards of quality, cleanliness, appearance, and service. Failure to comply with these standards can lead to food spoiling and becoming dangerous for consumption.