what is the best temperature for eating food?
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In general, food should be cooked to a temperature of at least 75 °C or hotter. When food is cooked, it should be eaten promptly, kept hotter than 60 °C, or cooled, covered and stored in the fridge or freezer. Some people are more at risk from food poisoning than others.
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Cold foods should be kept at 40 °F or colder. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.
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How Long Can Food Stay in the Temperature Danger Zone? As a general rule, it is recommended foods enter their proper temperature zones within 2 hours. For cold foods, the food safe temperature is 40 degrees Fahrenheit and below. For hot foods, the safe temperature is above 140 degrees Fahrenheit.
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Slow cooking at low temperatures is a healthy and tasty way of preparing delicious meals. The low temperature between 165 F to 200 F avoids dehydration and possible toughness – the meat remains juicy and tender.
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Should I add a degree to oral (under the tongue) and axillary (under the arm) readings? Yes, for the most accuracy. Rectal temperatures are considered most accurate indication of the body's temperature. Oral and axillary temperature readings are about ½° to 1°F (.
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5 Answers. The USDA says refrigeration temperature should be 40°F (4.4°C) or below. If food is in there at a higher temperature (such as the 43-45°F the question mentions), for longer than 2 hours, and they're saying the food isn't safe.
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['If someone is at home in the daytime, 72° F (22° C) is a good start, but aim for 68° F (20° C).', "If everyone is away from home in the daytime, or you're asleep at night, we feel 66° F (19° C) to 62° F (17° C) is best."]
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Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, ( 4.4°C- 60°C) doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." To learn more about the "Danger Zone" visit the Food Safety and Inspection Service fact sheet titled Danger Zone.
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Your freezer should be set at between -5°F and 0°F. Ice cream is easy to dip between 6°F and 10°F, the ideal serving temperature range. Store ice cream in the main part of the freezer.
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As a general rule, it is recommended foods enter their proper temperature zones within 2 hours. For cold foods, the food safe temperature is 40 degrees Fahrenheit and below. For hot foods, the safe temperature is above 140 degrees Fahrenheit.
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The FDA recommends keeping your refrigerator at or below 40° F (4° C), and your freezer at 0° F (-18° C) to keep your food fresh longest and prevent foodborne illnesses.
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In addition to keeping the temperature in your fridge at 40 °F, you can take additional steps to make sure your refrigerated foods stay as safe as possible. Avoid “Overpacking.” Cold air must circulate around refrigerated foods to keep them properly chilled.
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Keep hot food above 63°C (for example in a bain marie). This is outside the danger zone (5°C - 63°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C. Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive.
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The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.
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The Danger Zone The general consensus is that hot food that falls below 140 degrees is safe for about two hours, while cold food that rises above 40 degrees is safe for about the same amount of time. When food falls into the danger zone, bacteria can develop rapidly and cause food-borne illness.
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The safe refrigerator temperature range in the main compartment is 40 degrees Fahrenheit or below, with 37 degrees Fahrenheit being considered the optimal for holding foods cold. Place a refrigerator thermometer inside the main compartment to track the temperature.