FOOD SAFETY TEMPERATURES POSTER 

Proper food safety temperatures are crucial for every food handler, no matter the size of the operation. Cooking or holding food at improper temperatures can lead to harmful bacteria that cause foodborne illness.

The importance of food temperature controls

Temperature controls help food pass safely through or stay out of the danger zone—a range where pathogens multiply rapidly and can spoil food within hours.

The Temperature Danger Zone

Globally recognized as 40°F to 140°F (4°C to 60°C), the temperature danger zone poses a risk for food left out of refrigeration for more than two hours, or one hour at temperatures around 90°F (32°C).

Understanding TCS Foods

TCS (Time/Temperature Control for Safety) foods are particularly susceptible to bacterial growth. These foods either have a naturally high microorganism load or optimal characteristics for pathogen growth.

Tips for checking food safety Temperatures

1. Calibrate Thermometers Properly
   Calibrate thermometers using either the boiling point method (for high temps) or freezing point method (for low temps).

2. Regularly Calibrate Thermometers
   Thermometers should be recalibrated daily or after specific events like being dropped.

3. Consistently Check Temperatures
   Use the same steps every time, ensuring thermometers are sanitized, inserted into the thickest part of the food, and recorded properly.

Core cooking temperatures for food safety

Different foods require specific internal temperatures to ensure safety:

• Beef and lamb: 160°F (71°C) for medium-well, or 145°F (63°C) with a 3-minute rest for medium.
• Pork: 145°F (63°C) with a 3-minute rest.
• Poultry: 165°F (74°C) internally to prevent contamination.
• Egg Dishes: Cook to 160°F (71°C).
• Fish: 145°F (63°C).
• Leftovers: Reheat to 165°F (74°C).
• Ground meat: Ground beef, pork, and veal should be cooked to 160°F (71°C); ground poultry to 165°F (74°C).

Hot and Cold Holding Temperatures

• Hot Holding: Maintain food at 140°F (60°C) or higher after cooking.
• Cold Holding: Store food at 41°F (5°C) or below, ideally between 32-40°F (0-4°C).

Ideal freezer temperatures

• Freezer temp: Maintain freezers at 0°F (-18°C) or lower to preserve food quality and safety.

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