Temperature safety guidelines for food storage and handling

 Here are some temperature safety guidelines for food storage and handling:

Storage Temperature Guidelines

1. Refrigerator: 40°F (4°C) or below

2. Freezer: 0°F (-18°C) or below

3. Hot Holding: 140°F (60°C) or above

4. Cold Holding: 40°F (4°C) or below

Food Handling Temperature Guidelines

1. Cooking:

    1. Ground meats: 160°F (71°C)

    2. Poultry: 165°F (74°C)

    3. Beef, pork, lamb: 145°F (63°C) with a 3-minute rest time

2. Reheating: 165°F (74°C)

3. Holding:

    1. Hot foods: 140°F (60°C) or above

    2. Cold foods: 40°F (4°C) or below

Temperature Danger Zone

1. Bacteria growth: 40°F (4°C) to 140°F (60°C)

2. Rapid bacteria growth: 70°F (21°C) to 125°F (52°C)

Additional Guidelines

1. Defrosting: Defrost frozen foods in the refrigerator, in cold water, or in the microwave. Never defrost frozen foods at room temperature.

2. Thawing: Thaw frozen foods in the refrigerator or in cold water.

3. Temperature monitoring: Use thermometers to monitor food temperatures regularly.

4. Time and temperature control: Control both time and temperature to prevent bacterial growth.

By following these temperature safety guidelines, you can help prevent foodborne illness and ensure safe food handling and storage practices.