Make certain your food at a Food-Safe Temperature

 Ideal Food Temperature

Here we will know the safe temperature of the food to keep the food safe to consume and the point is not to decrease all content in the food. Maybe some people not worry about the temperature of their food, cause they don't know the standard food temperature and impact on food if the temperature not appropriate. Temperature is most of the harmful bacteria that cause food poisoning multiply at between 5-degree Celcius until 65-degree Celsius, this range of food temperature called Danger Zone. Yes, there are harmful bacteria if your food at the wrong temperature. 
Clasiification of bacteria: 
Helpful Bacteria is these types of bacteria that help us  to grow crops, digest the food we eat, treat sewage to make it safe, develop new foods, create medicinal drugs, make food including yogurt, cheese, and Foodborne disease
Pathogenic Bacteria are the types of bacteria that cause illness and  are responsible for most cases of food poisoning and foodborne disease
Spoilage Bacteria is these types of bacteria that make food perish 


  • All temperature range between 5°C /  41°F until 65°C / 149°F harmful bacteria grow and reproduce rapidly 
  • For chilled food ready to serve the temperature should be lower than 5°C /  41°F
  • For hot food ready to serve the temperature should be higher than 5°C /  41°F 



Temperature Range

Refrigerators air temperature

·         41°F / 5°C or lower

The surface of the frost top table

·         0°F / -18°C or lower

Bain Marie water temperature

·         180°F / 82°C or higher

Frozen food

·         0°F / -18°C or lower

Food on frost top surface

·         41°F / 5°C  or lower

Food in refrigerators

·         41°F / 5°C or lower

Hot food on display

·         149°F / 65°C or higher

Hot food before serving

·         149°F / 65°C or higher

Eggs before cooking

·         41°F / 5°C or lower

Food on hotplates

·         149°F / 65°C or higher

Food on hot Bain Marie

·         149°F / 65°C or higher

The cooking of meat, poultry, reheat food

·         165°F / 74° or higher

Cooking of pork

·         160°F / 71° or higher



Meat, seafood, poultry, frozen eggs, dairy product, etc.   41°F / 4,5°C in a refrigerator or 70°F / 21°C fully submerged under cold running water  (water temperature) 
Never thaw potentially dangerous food at room temperature 
Never store ice carving, decoration, flowers, etc. in the same refrigerators with food of any kind 
All food stored in refrigerators must have air gaps between trays and shelves to allow fast temperature circulation 

That's all our discussion for today about Safe Temperature and hope you easy to understand. From here you have elaborated your food and beverage knowledge about food-safe temperature, bacteria classification, and thawing food. Thank you for reading, share this page so others will know this information, and please don't forget for coming back to get more information about food and beverage. 

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