date:Feb 14, 2017
t foods should always be held at 140F or above to avoid the growth of pathogenic bacteria. The danger zone, between 40F and 140F is where bacteria can grow quickly, producing toxins. Always use a food thermometer when you are cooking meats, poultry, fish, and eggs.
Keep cold food cold! All chilled foods should be kept at 40F or below to avoid bacterial growth. And follow the two hour rule at home as well. Throw away all perishable foods that have been at room temperature longer than two hours (