What are food safety temperatures?

Food safety temperatures may refer to the minimum required temperatures for cooking, storing and reheating various types of food, in order to avoid the growth of illness-causing bacteria. The temperature at which these bacteria, including salmonella and E.coli, can thrive is known as the "danger zone." To avoid this, hot food should be maintained at or above 140 F and cold food should be maintained at or below 40 F.

Raw meat and poultry should be cooked in an oven heated to at least 325 F. Poultry should reach an internal temperature of 165 F before serving, and roast meat should be at least 145 F after cooking.