Food Safety Temperature Control Regulations

Uncooked food should not be allowed to sit out to thaw for longer than two hours without refrigeration

Food temperatures must be constantly monitored to ensure that harmful bacteria do not grow and produce illness-causing toxins. The United States Department of Agriculture has set forth guidelines for the safe preparation and storage of all prepared and unprepared foods so that consumers can safely handle products without bringing unintended illness upon themselves, their families and friends.

The Temperature Danger Zone

According to fsis.usda.gov, the "temperature danger zone" occurs between 40 and 140 degrees Fahrenheit. The temperature must be held either below or above this range to successfully prevent the growth of bacteria. Additionally, consumers are instructed never to leave uncooked meat or poultry out of the refrigerator for more than two hours. If the temperature of the food is 90 degrees or higher, it should not be left out for longer than one hour.

Cooking Food

Oven temperatures for cooking raw meat should be no lower than 325 degrees Fahrenheit. Beef, lamb, fish, and veal products should be prepared to an internal temperature of 145 degrees (160 for ground beef, veal and lamb), pork to 160, and chicken to 165 degrees. A food thermometer should be used to check the internal temperature of all cooked meats and seafood before serving.

Storing Food

Food must be cooled rapidly in order to prevent it from lingering too long in the temperature danger zone. Food that is allowed to sit between 40 and 140 degrees Fahrenheit for longer than two hours should be discarded, as harmful bacteria has more than likely begun to grow. Do not simply initiate refrigeration after the two hours have passed, as lower temperature will not remove the toxins already present. Food that has been properly cooled should be stored at a temperature of less than 40 degrees.

Reheating Food

Food that is reheated must reach an internal temperature of 165 degrees Fahrenheit. This is to ensure that any bacteria that may grow while the food is passing through the temperature danger zone are killed. Consumers should use a food thermometer to check the internal temperature of reheated foods before serving.

References

• U.S. Department of Agriculture: Food Prep Fact Sheet
• U.S. Department of Agriculture: Food Safety