Food Safety and Sanitation: Know the Numbers

Key Numbers for Food Safety and Sanitation

1. 40°F (or 4°C): This is the recommended temperature for refrigerators to keep perishable foods safe. Temperatures above 40°F can promote bacterial growth and increase the risk of foodborne illnesses.

2. 165°F (or 74°C): This is the minimum internal temperature at which various meats, poultry, and leftovers should be cooked to kill harmful bacteria. Consuming undercooked meats can lead to food poisoning.

3. 140°F (or 60°C): This is the minimum temperature for hot holding foods to prevent bacterial growth. Keeping foods below this temperature can result in foodborne illnesses.

4. 165°F (or 74°C): This is the required temperature for washing dishes in commercial kitchens to ensure proper sanitation and eliminate bacteria.

5. 7 days: This is the maximum number of days that prepared foods can be stored in the refrigerator before they should be discarded. Consuming expired foods can lead to food poisoning.

By understanding and implementing these key numbers for food safety and sanitation, individuals can help prevent foodborne illnesses and maintain a safe environment for food preparation and consumption.