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Cooking Temperatures Temperatures Millions of people fall victim to food poisoning every year, with symptoms ranging from mild discomfort to death. The most vulnerable among us--the elderly, children, pregnant women and those with underlying health problems--are the most at risk from food borne illness. Keep Cold Foods Cold and Hot Foods Hot One of the major causes of food poisoning is improper cooking and handling with regard to temperature. In other words, cold foods need to be kept cold, hot foods need to be kept hot and certain foods need to be cooked to a specific temperature to kill any pathogens that may be present. In addition, cooked foods should be kept hot until they are eaten or refrigerated and the temperature in your refrigerator should be at 40° F. or lower. In order to assure the safety of frozen foods, your freezer temperature should be at 0° or below. Remember not to purchase frozen foods that are soft or that have thawed and refrozen and be sure to refrigerate meats, eggs and other perishables as soon as possible. Please note that the food safety of many perishable foods deteriorates rapidly at temperatures between 40°. and 140° F. Here is a list of perishable foods and the temperatures that keep them safe. Click here for a printable copy of this safe cooking temperatures list.
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