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Cooking safety: High risk foods and temperature danger zones
Bacteria can multiply rapidly in perishable foods held at unsafe temperatures. Keep cold foods at 40°F (4°C) or below and hot foods at 140°F (60°C) or above; do not leave perishable foods at room temperature for more than two hours, or one hour when the temperature is above 90°F (32°C).
Cooking to a safe internal temperature and avoiding cross-contamination are essential even when food looks or smells normal.
RECOMMENDED RESOURCES
Official guidance and practical information relevant to cooking safety: high risk foods and temperature danger zones.
FoodSafety.gov — Safe Minimum Internal Temperatures
Official guidance and practical information relevant to cooking safety: high risk foods and temperature danger zones.
USDA FSIS — Leftovers and Food Safety
Official guidance and practical information relevant to cooking safety: high risk foods and temperature danger zones.
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