Refrigerator storage temperature — Storage temperature standards
Recommended: 0–5°C. A home refrigerator compartment is generally recommended to be kept in the 0–5°C range. Because the door area experiences greater temperature fluctuation from repeated opening and closing, it's safer to store temperature-sensitive foods like eggs and dairy products on an inner shelf instead.
Freezer storage temperature — Storage temperature standards
Recommended: −18°C or below. It is understood that keeping a freezer at −18°C or below effectively halts bacterial growth, allowing food to be stored safely for an extended period. That said, freezing doesn't kill bacteria — it merely stops their activity — so spoilage can resume once the food is thawed.
Safe thawing methods — Storage temperature standards
The basic principle is thawing in the refrigerator. Rather than leaving frozen food out at room temperature for a long time to thaw, it is advised that transferring it to the refrigerator to thaw gradually, or using running cold water or a microwave's defrost function, helps reduce the growth of foodborne bacteria.
What is the "danger zone"? — Danger zone
Roughly 4–60°C. The temperature range in which foodborne bacteria can multiply most actively is commonly referred to as the "danger zone," and various food safety agencies generally identify this range as roughly 4–60°C (about 40–140°F). Not leaving cooked food in this temperature range for long is the key to preventing food poisoning.
The two-hour rule — Danger zone
Don't leave food at room temperature for long. Leaving cooked or unrefrigerated food in the danger zone for more than 2 hours can cause bacteria to multiply rapidly, so it's recommended to refrigerate it or reheat it before eating; in hot weather (roughly above 32°C), this allowable time is often shortened to just 1 hour.
Poultry (chicken, duck, etc.) cooking temperature — Cooking completion temperature standards
Internal temperature of roughly 74°C or higher. Several agencies, including the USDA, recommend cooking poultry such as chicken and duck thoroughly until it reaches an internal temperature of about 74°C (165°F), to reduce the risk of salmonella and other pathogens.
Ground meat cooking temperature — Cooking completion temperature standards
Internal temperature of roughly 71°C or higher. Dishes made from ground meat, like burger patties or meatballs, may have bacteria mixed throughout the interior, not just on the surface, so it's recommended to cook them to a higher internal temperature (about 71°C, or 160°F) than whole cuts of meat.
Whole-cut meat (steak, etc.) cooking temperature — Cooking completion temperature standards
Internal temperature of roughly 63°C or higher, plus resting time. For whole cuts of meat like beef or pork steaks or roasts, it's advised that letting the meat rest for about 3 minutes after it reaches an internal temperature of roughly 63°C (145°F) allows the surface heat to distribute evenly toward the center, helping improve safety.
Egg dish cooking temperature — Cooking completion temperature standards
Until the whites and yolk are fully set. For dishes using eggs, like steamed egg custard or omelets, cooking until the whites and yolk are fully set is recommended as a way to reduce the risk of salmonella, and people with weaker immune systems in particular are advised to be cautious about eating eggs cooked less than medium.