Safe Temperature Zones:

• Keep hot foods above 140°F (60°C) to prevent bacterial growth.

• Keep cold foods below 40°F (4°C) to slow down bacterial growth.

Use a Food Thermometer:

• Invest in a reliable food thermometer to accurately measure temperatures.

Proper Placement of Thermometer:

• Ensure the thermometer is placed in the thickest part of the food, away from bone and fat for accurate readings.

Check Multiple Areas:

• For large or thick items, check the temperature in multiple areas to ensure uniform cooking or chilling.

Safe Minimum Internal Temperatures:

• Be aware of safe minimum internal temperatures for different types of food:

  • Poultry: 165°F (74°C)

  • Ground meats: 165°F (74°C)

  • Fish: 145°F (63°C)

  • Pork, veal, and lamb: 145°F (63°C)

  • Steaks, roasts, and fish: 145°F (63°C)

Rest Time:

• Allow food to rest after cooking to allow for additional cooking and to distribute internal temperatures evenly.

Reheating Temperatures:

• Reheat leftovers to at least 165°F (74°C) to kill any potential bacteria.

Cold Holding Temperatures:

• Keep cold foods refrigerated at 40°F (4°C) or below to prevent bacterial growth.

Hot Holding Temperatures:

• Keep hot foods at 140°F (60°C) or above to maintain their safety and quality.

Time and Temperature Relationship:

• Remember the two-hour rule: Perishable foods should not be left at room temperature for more than 2 hours (1 hour if the temperature is above 90°F or 32°C).