Food-borne illness (also known as “food poisoning”) happens when a person gets sick from eating food that has been contaminated with a harmful micro-organism. These micro-organisms can be bacteria, parasites, or viruses.
The leading cause of foodborne illness is improper time and temperature control. When food is kept above 4°C or below 60°C for too long—known as the Danger Zone—harmful micro-organisms can grow. Potentially hazardous food has the potential to allow for bacteria growth and their toxins to be produced. These foods must not be left in the Danger Zone for more than 2 hours, as the food may become unsafe to eat.
To kill or reduce the number of food poisoning bacteria in the foods we prepare, follow the safe food temperatures below. Monitor internal food temperatures with a clean and sanitized probe thermometer.
Safe Food Storage and Handling Temperatures
| Refrigeration | 4°C (40°F) or less |
| Freezing | Frozen food – kept in a frozen state until sold or prepared for use |
| Thawing | Under refrigeration 4°C (40°F) or less, or under fresh cold running water, or in the microwave oven (small portions) – cook immediately after thawing |
| Hot Holding | 60°C (140°F) or greater |
| Cooling | 60°C (140°F) to 20°C (68°F) within 2 hours, and 20°C (68°F) to 4°C (40°F) within 4 hours |