Serve Safe Food this Holiday
For safe cooking and handling of food—know that bacteria multiply rapidly between 40°F and 140°F, doubling in number in as little as 20 minutes.
To keep food out of this danger zone, keep cold food cold and hot food hot. Keep food cold in the refrigerator, in coolers, or on the service line on ice.
Set your refrigerator no higher than 40°F and the freezer at 0°F. Cold foods Salads, dips deviled eggs … must be below 40°F.
Keep food hot in the oven, in heated chafing dishes, or in pre-heated steam tables, warming trays, and/or slow cookers. Hot foods temperatures must be above 140°F.
Use a clean thermometer that measures the internal temperature of cooked food to make sure meats, poultry, and casseroles are cooked to the temperatures as indicated in the figure.