Safe Food Storage Temperatures (Simple Chart)
Proper temperature control is one of the most effective ways to prevent foodborne illness. Keeping food outside safe temperature ranges allows harmful bacteria to multiply rapidly.
Food Temperature Safety Guide
| Storage Area / Food Type | Safe Temperature |
|---|---|
| Refrigerator | ≤ 4°C (40°F) |
| Freezer | -18°C (0°F) or below |
| Hot cooked food (holding) | ≥ 60°C (140°F) |
| Danger Zone | 5°C – 60°C (41°F – 140°F) |
Recommended Internal Cooking Temperatures
| Food Type | Minimum Safe Temperature |
|---|---|
| Poultry (chicken, turkey) | 74°C |
| Minced meat | 71°C |
| Whole cuts of beef, pork, lamb | 63°C |
| Fish and seafood | 63°C |
| Eggs | Fully cooked (no runny parts) |
Key Food Safety Tips
- Do not leave cooked food in the danger zone for more than 2 hours
- In hot climates, reduce this time to 1 hour
- Use a food thermometer for accuracy
- Refrigerate leftovers promptly in shallow containers
Key Takeaway
Maintaining correct food storage and holding temperatures significantly reduces the risk of food poisoning. Simple temperature control saves lives and improves food safety at home and in food businesses.
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