Knowing the correct temperatures involved in cooking, holding and storing food is a critical step in avoiding foodborne illness. Show
The temperature danger zone, when it comes to food safety, describes a temperature range at which bacteria grow most quickly on food. Food should be kept out of this danger zone as much as possible to prevent the growth of potentially harmful germs. Today, that temperature range is 40 degrees Fahrenheit (the maximum temperature a refrigerator should be) to 140 degrees F (the minimum temperature hot food should be kept at for an extended period of time). This temperature range has changed over the years, and even today, there is some question over the usefulness of this range. So how much should you care? How important is the temperature danger zone?In the world of bacteria, there is no “one size fits all rule.” There are many factors besides temperature that influence whether or not bacteria grow on food. These include moisture content, salt level and acidity. However, temperature is one of the main factors that we can control.
Foods stored just above proper refrigerator temperature (warmer than 40 degrees F) and just under hot holding temperature (cooler than 140 degrees F) may become dangerous in a few days. Keep in mind refrigeration does not kill any bacteria that may already be on food but proper handling and refrigeration helps prevent further growth and spread of potentially harmful bacteria. Use a thermometerKeeping food in the middle section of the temperature danger zone can be very risky, but as you go out from the middle temperature range, the risk lowers because conditions becomes increasingly less ideal for bacterial growth. This doesn’t, however, mean that it’s a good idea to turn your fridge up to 50 degrees F to save on energy bills because you are significantly increasing your risk of foodborne illness when food is stored at those temperatures over a long period of time (days rather than hours). Michigan State University Extension recommends keeping a thermometer on the door of your fridge to monitor proper temperature of cold-stored foods, and to use a calibrated food thermometer to check the proper internal temperature of cooked foods. Remember, there is more than one factor contributing to bacterial growth that can lead to foodborne illness. If proper food safety practices such as handwashing are not followed and there is a large amount of bacteria on the food to begin with, the temperature you store or hold it at may not even matter. Do you want to learn more?To help people be healthy at every stage of life, Michigan State University Extension delivers affordable, relevant, evidence-based education to serve the needs of adults, youth and families in urban and rural communities. Our programs cover all areas of health, from buying and preparing nutritious, budget-friendly food to managing stress, preventing or living well with diabetes and optimal aging – MSU Extension has the information you need in a format you can use, in-person and online. Contact your local MSU Extension county office to find a class near you. Did you find this article useful?Although it may seem like a small part of food preparation, refrigeration plays a large role in keeping food safe. The temperature of the refrigerator, the order of the food on shelves, and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other harmful pathogens on the food.  Follow these three food storage rules to keep you and your customers safe. 1. Know the recommended refrigerator temperatureTo avoid your food reaching a temperature where pathogens can grow on your food, it’s important to measure the temperature of your refrigerator often. Keeping your refrigerator at 41°F (5°C) or below ensures an environment that will minimize the growth of pathogens. Many refrigerators come with built in thermometers; if your fridge does not have this feature, an appliance thermometer should be kept in the fridge. This can be very important, especially if there is a power outage. If when the power comes on, the refrigerator is still at 41°F or lower, the food is safe to consume. If the temperature of the refrigerator goes above 41°F, food should not be consumed as there is an increased risk of foodborne illness. 2. Arrange by proper food storage orderAlthough it may not seem like it would matter, the wrong order of food on shelves could potentially promote the growth of pathogens, increasing the risk of foodborne illness. Shelves should be ordered from lowest cooking temperature to highest, going down. This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that won’t reach that temperature. Let’s break down what foods should be kept on each shelf. Top Shelf: Ready-to-EatThe top shelf should be reserved for ready-to-eat foods. These are foods that will be served without being cooked first. Second Shelf: 135°F (57°C)This category includes foods that will be hot-held that are not included in other categories. Third Shelf: 145°F (63°C)Foods that should be cooked to 145°F include whole seafood; whole cuts of beef, pork, veal, lamb; roasts; and eggs that will be served immediately. Fourth Shelf: 155°F (68°C)It is important that meat that has been ground, injected, or tenderized be kept on a lower shelf. This category also includes eggs that will be hot held. Bottom Shelf: 165°F (74°C)The bottom shelf should hold foods with the highest cooking temperatures. This includes all poultry (turkey, duck, chicken, or fowl); stuffing that contains foods that require temperature control; dishes with previously cooked foods, such as casseroles. 3. Know when to throw food awayAlthough refrigerators slow the growth of pathogens, it should be remembered that they do not stop the spoiling process. Throwing food away can seem like a waste, but knowing when to throw out food can help keep you and your customers safe and healthy. Leftovers can often be kept for a few days, but should be thrown out before they spoil. Food that has been left out of the fridge for over 2 hours should not be consumed, even if it was put back in the fridge. When in doubt, throw it out. Follow this food storage chart to know how long food can be kept:
Leftovers should be kept as long as the fastest-spoiling ingredient it contains. For example, a casserole containing bacon should only be kept for a maximum of 4 days because it is a casserole, regardless of the fact that the bacon would be good for another 3 days. Being aware of the ingredients of your dish and how long they are good for can help reduce the occurrence of foodborne illness. Following these simple rules when it comes to refrigeration can help ensure food is safe to consume. Checking the temperature of the refrigerator, ensuring you order your food from lowest to highest cooking temperature, and storing food for the appropriate amount of time can help keep your food safe and your customers happy. For more information and other food safety tips, take our online Food Handler course. Share our poster with others!
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What temperature should refrigerated food be stored at
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