Room Temperature Food Safety

For hot foods the safe temperature is above 140 degrees fahrenheit.

Room temperature food safety. Refrigerate within 1 hour if the temperature outside is above 90 f. Never leave perishable food out for more than 2 hours or 1 hour if it s hotter than 90 f outside. Safe minimum cooking temperatures charts follow the guidelines below for minimum cooking temperatures and rest time for meat poultry seafood and other cooked foods. Additionally if you re operating in a warm kitchen that s above 90 degrees fahrenheit your food shouldn t be in the danger zone for longer than an hour.

Throw away any perishable foods that have been out at room temperature for 2 hours or more. Keep your refrigerator at 40 f or below and know when to throw food out. Never allow meat poultry seafood eggs or produce or other foods that require refrigeration to sit at room temperature for more than two hours one hour if the air temperature is above 90 f. That means leaving any raw poultry raw beef or any.

For cold foods the food safe temperature is 40 degrees fahrenheit and below. Any foods that can go bad like raw or cooked meat poultry and eggs must thaw at safe temperatures. Food must be kept at a safe temperature during thawing. When frozen food gets warmer than 40 degrees or is at room temperature for more than 2.

Refrigerate or freeze meat poultry eggs seafood and other perishables within 2 hours of cooking or purchasing. The warmer temperature can help bacteria grow faster making it more important for you to heat or chill it to safe temperatures quickly. Never thaw food at room temperature such as on the counter top advised sucher. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

Toss them after 1 hour if they ve been sitting out at temperatures of 90 f or hotter such as food served at a picnic or outdoor family reunion. Food left out for too long at room temperature is the perfect breeding ground for bacteria like staphylococcus aureus and salmonella to grow to dangerous levels that can cause illness.