Safe Hot & Cold Food Temperatures for Your Kitchen
In order to keep food from becoming contaminated it is essential to practice proper food safety temperature and monitoring. This must be done at all times to keep food safe and out of “the danger zone”. For most types of food this temperature is between 41° F and 140° F. This danger zone is applicable to hot and cold foods.
Food Safety Temperatures for Hot & Cold Food
Hot Food Safe Temperatures
Hot foods need to be cooked to a specific minimum temperature to reduce risks of bacteria and germs that can cause food poisoning. A food thermometer or food service temperature system should be used to ensure food has been heated and cooked to the right temperature.
Hot Food Safe Standards
- 135° F: Cooked vegetables need to be at least this hot before serving.
- 145° F: Beef, pork, bacon, ham, seafood, and fish you intend to serve right away need to reach this temperature for proper food safety. The temperature must be maintained at least 15 seconds.
- 155° F: Ground beef and pork need to reach this temperature. They should also maintain it for a minimum of 15 seconds. Eggs should be heated to this temperature.
- 165° F: All poultry foods need to be cooked to at least this temperature and held for at least 15 seconds. Reheated foods also need to reach this minimum temperature.
There are Exceptions.
For instance, with some types of beef you have several different temperature options:
- 130° F for at least 121 minutes.
- 140° F for at least 12 minutes.
- 145° F for at least 3 minutes.
Cooked food should be allowed to rest for a few minutes after removal from cooking. Temperature will continue to increase while food rests initially. The increasing temperature continues to kill bacteria as it rests initially. It is best to check the temperature of your hot food at this time, after a period of initial rest, and if it is not up to temperature continue cooking the food until it reaches the proper and safe temperature.
Cold Food Safe Temperatures
Cold foods need to stay at a temperature between 33° F and 41° F. Frozen foods must be kept at 32 ° F or less.
Hot and Cold Together
When holding hot foods for a period of time, such as a buffet, the minimum temperature needed for safety is 135° F. Hot and cold foods should never be kept close enough to each other to contaminate. The hot food will cool down, while the cold food will warm up. This could result in food passing into the danger zone.
Food SafeTemperature FAQ's
What Is the Temperature Danger Zone in A Kitchen?
In a kitchen, bacteria can develop when food is in the temperature danger zone, making it unsafe to consume and increasing the potential for foodborne illness. Storing food safely and using proper cooking methods will keep food out of the hazardous range.
How Long Can Food Stay in the Danger Zone?
Food shouldn’t remain between 40°F and 140°F for over two hours in the danger zone or one hour if the ambient temperature reaches above 90°F. Within 20 minutes, the amount of bacteria can double. To ensure food is safe to eat, refrigerate it promptly, keep it above 140°F, or cool it properly before you store it. It's wise to use warming trays, slow cookers, or steam tables for hot foods, and cold foods can be refrigerated or kept on ice to ensure safety.
What Is the Recommended Temperature for a Kitchen?
The temperature in your kitchen should be kept between 68°F to 76°F to ensure an ideal, functional, comfortable work environment. If the kitchen temperature feels hot, it can cause potential food safety issues to develop. With adequate ventilation and air conditioning, your kitchen climate should be safe for cooking and food prep.
How Cold Should a Refrigerator Be to Store Food Safely?
To ensure food is safe to consume, your refrigerator’s temperature should be kept at a minimum of 40°F or lower. This prevents food from spoiling and prohibits bacteria from growing. To protect the quality of frozen foods, freezers should be kept at 0°F or below. You can accurately monitor the temperatures of your appliances and ensure safe food storage conditions if you use a reliable thermometer.
What’s the Best Way to Check Food Temperature?
If you’re using a food thermometer to accurately check safe food temperatures, put the thermometer into the thickest area in the food, avoiding areas that include bones or fat, and make sure the thermometer doesn’t come into contact with the container or cooking surface. Checking the temperatures in various areas of the food prevents undercooking and ensures your food cooks uniformly, so bacteria won’t have the conditions to grow.
What Temperature Should Leftovers Be Reheated To?
Leftovers need to be reheated to 165°F to prevent foodborne illness. Stirring liquids or sauces and reheating evenly to safe food temperatures will prevent undercooking and ensure harmful microorganisms are eliminated. Warming food on the stovetop, reheating in your oven, and microwaving should be completed carefully to make sure all foods are thoroughly cooked and reach a safe temperature. If you use a thermometer to ensure reheated food stays at a safe temperature, it can be safely consumed.
Should You Keep Hot and Cold Foods Separate?
Don’t store or serve hot and cold foods together if they are not properly insulated. Keep hot foods above 140°F, and cold foods below 40°F to prevent them from spoiling. This is especially important when it comes to preparing and serving, because cross-contamination from mixing hot and cold foods together could compromise safety and freshness. Use ice baths, and cooling zones for chilled food, warming stations for hot food, and appropriate temperature-regulated storage will help maintain the safety and integrity of both kinds of food.
