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Food Safety by the Numbers
July 14, 2003
1 Min Read
40°-140°F—The "danger zone" in which bacteria multiply. Under 40°F or above 140°F, bacteria may still exist in a "state of suspended animation."
33°-38°F—Recommended temperature range for a refrigerator.
0°-10°F—Recommended temperature range for a freezer.
145°F—Safe cooking temperature, seafood.
160°F—Safe cooking temperature, beef/lamb/pork.
165°F—Safe cooking temperature, ground chicken/turkey.
170°F—Safe cooking temperature, poultry breasts.
180°F—Safe cooking temperature, whole poultry and thighs.
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