Food Safety Temperatures

The USDA publishes temperature guidelines for food holding and cooking. You can use your Thermapen^® to check temperatures and minimize food-borne illness in your kitchen. Bacteria thrive between the temperatures of 40°F (4.5°C) and 140°F (60°C).

Food should not be stored between these temperatures for extended periods of time. Some leftover foods must be reheated to minimum temperatures to assure sufficient “kill rates” of bacteria or parasites.

Here’s a handy table:

Food Safety Temperatures

Holding hot foods	140°F (60°C) or higher
Holding cold foods	less than 41°F (5°C)
Fridge temperature	40°F (4.5°C) or colder
Freezer temperature	0°F (-18°C) to -10°F (-23°C)

For chef-recommended temperatures as well as critical food-safe temperatures for meats and other foods, see the many tables at Chef-Recommended, ThermoWorks-Approved.