What temperature should food for eating be kept at?

Danger Zone:

* 40°F (4°C) to 140°F (60°C): This is the temperature range where bacteria multiply rapidly. Food should not be left in this zone for more than two hours (or one hour if the temperature is above 90°F/32°C).

Safe Temperatures:

* Refrigerator: Keep your refrigerator at 40°F (4°C) or below.

* Freezer: Keep your freezer at 0°F (-18°C) or below.

* Cooking: Cook food to the following internal temperatures:

* Poultry (whole chicken, turkey): 165°F (74°C)

* Ground meat (beef, pork, lamb): 160°F (71°C)

* Whole cuts of beef, pork, lamb: 145°F (63°C) and let it rest for 3 minutes

* Fish: 145°F (63°C)

* Eggs: 160°F (71°C)

* Leftovers: Reheat to 165°F (74°C)

Additional Tips:

* Use a food thermometer to ensure food is cooked to the proper temperature.

* Don't overcrowd your refrigerator, allowing air to circulate properly.

* Keep raw meat, poultry, and seafood separated from other foods in your refrigerator.

* Wash your hands thoroughly with soap and water before and after handling food.

Key takeaway: Keeping food at the correct temperatures is crucial for food safety. By following these guidelines, you can prevent foodborne illness.