Temperature is one of the most important factors in keeping food safe.
Whether you’re cooking, holding, or storing food, maintaining the proper temperature helps prevent foodborne illnesses. The danger zone is the ideal temperature range for most foodborne illnesses causing microorganisms to multiply rapidly.
Perishable food examples
- Cooked rice, pasta and grains
- Raw or cooked meats, poultry and seafood
- Fresh cut fruits and vegetables
- Uncooked dairy products like cream cheese, whipped cream and yogurt
- High moisture desserts like cheesecake, cream puffs and pudding
- Soups and casseroles
The temperature danger zone for perishable food is 41 to 135 degrees Fahrenheit. Perishable food held in the temperature danger zone for 2 hours or more should be discarded, as it may be unsafe to eat.
Minimum internal temperatures
| Food type | Minimum internal temperature | Additional information | ||
|---|---|---|---|---|
| Whole or cut meat including beef, ham, pork, lamb and roasts | 145°F | Allow to rest for 3 minutes. | ||
| Ground meat | 160°F | |||
| Eggs | 160°F | |||
| Whole, cut or ground poultry including chicken, duck and turkey | 165°F | |||
| Reheating leftovers | 165°F | |||
| Microwave cooking | 165°F | Rotate and cover for even heating; allow 2 minutes stand time before eating. |
Cooling hot food safely
To prevent bacteria growth, cool food quickly through the temperature danger zone. Never put hot food straight into the refrigerator or freezer. It won’t cool fast enough to stay safe and can warm up other foods inside.
Let the food cool to about 70 degrees F before refrigerating.
Tips for cooling food quickly
- Divide into smaller portions: Cut or separate large quantities of food into smaller pieces to help them cool faster.
- Use shallow containers: Store food in small, shallow pans or containers, ideally with a depth of 2 inches or less to allow for heat to escape.
- Choose metal or glass: Metal and glass containers conduct heat better than plastic, allowing food to cool quickly.
Additional cooling methods for liquid foods:
Ice water bath
- Fill a large container or clean sink with ice and a small amount of water.
- Place the pot of food into the ice bath.
- Stir the food to release heat and speed up cooling.
Add ice to the recipe
- Prepare a thicker food by reducing the amount of water or liquid originally in the recipe.
- Add ice at the final preparation step, after the food is done cooking.
Safe refrigerator tips
Checking temperature
Use a refrigerator thermometer to make sure your fridge is cold enough to keep food out of the danger zone.
- Place the thermometer in the warmest area (typically the door).
- Wait 24 hours, then check the temperature.
- The refrigerator should be 40 degrees F or less, ideally 35 to 37 degrees F.
- If above 40 degrees F, adjust the settings per the manufacturer’s instructions.
Safe refrigerator use
- Don't overload the refrigerator. Leave space for air to circulate.
- Keep the refrigerator door shut, and only open it when necessary.
- Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto ready-to-eat foods.
Tips for packing the cooler
Whether you’re packing for a picnic, road trip, or work lunch, keep these travel tips in mind.
Keeping the cooler cold
- Choose the right size: A cooler full of cold or frozen foods will stay colder longer than one partially filled.
- Start with cold food: Pack foods directly from the refrigerator into the cooler. Adding frozen juices or meats helps keep other foods cold.
- Pack plenty of ice: Add several inches of ice or use frozen gel packs, frozen juice or frozen water bottles.
- Limit opening: Open the cooler lid only when necessary.
- Keep out of heat: Store in shade or in an air-conditioned vehicle, not the trunk.
Safe food packing
- Keep perishable foods in the cooler: Foods like lunch meats, cooked chicken, pasta salad or cut fruits and vegetables need to be kept in a cooler that stays 40 degrees F or colder.
- Separate raw and ready-to-eat foods: Keep raw meat and poultry separate from ready-to-eat foods that will be eaten without further cooking. Use a separate cooler or store them in a leak-proof container or bag.
- Secure food: Store food in watertight containers to prevent contact with melting ice water.
Reviewed in 2025