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DANGER Zone
Bacteria multiply rapidly between 40 and 140 °F. To keep food out of this “danger zone,” keep cold food cold and hot food hot. Keep food cold in the refrigerator, in coolers, or on the service line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and/ or slow cookers.
| 180 ° F | Whole Poultry |
| 170 ° F | Poultry Breasts |
| 165 ° F | Stuffing, Ground Poultry, Reheat Leftovers |
| 160 ° F | Meats (medium), Egg Dishes, Pork and Ground Meats |
| 145 ° F | Beef Steaks, Roasts, Veal, Lamb (medium rare) |
| 140 ° F | Hold HOT Foods |
| Danger Zone |
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| 40 ° F | Refrigerator Temperatures |
| 0 ° F | Freezer Temperatures |
Never leave food in the “danger zone” over 2 hours; 1 hour in temperatures above 90 °F.
Introduction --
Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria
Get in Food -- In Case of Suspected Foodborne Illness
-- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store
Food -- When You Prepare Food
When
You Cook -- Internal Cooking Temperatures --
Danger Zone -- When You Chill Food
When You Transport
Food -- When You Reheat Food -- When
You Keep Food Hot
When You Keep Food Cold --
When You Serve Food -- Keep It Cold
-- Keep It Hot -- When You Finish
Up
Cold Storage Chart -- Foods
Purchased Refrigerated -- Shelf- Stable Storage Chart
-- Additional Resources
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