11 May 2016. Guidance to help explain the food temperature control requirements, containing advice on the types of foods that are required to be held under temperature control, and guidance on the circumstances when some flexibility from the temperature control requirements is allowed. Applies in England, Wales and Northern Ireland.
https://www.food.gov.uk/business-industry/guidancenotes/hygguid/tempcontrolguidanceuk
Food safety in your home kitchen. Food safety in your home kitchen is just as important as food safety in restaurant kitchens. In fact, as much as 60% of foodborne illness may be from home kitchens. Labeling raw and undercooked foods.
http://www.kingcounty.gov/depts/health/environmental-health/food-safety/facts.aspx
Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit. Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.
https://www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm
Danger Zone (40 °F - 140 °F) 1  Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index
Refrigerator Thermometers: Cold Facts about Food Safety. Chilling stored foods to proper temperatures is one of the best ways to slow the growth of dangerous bacteria. When it comes to protecting yourself and your family from foodborne illness, one of your most effective tools is the kitchen refrigerator.
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm253954.htm
Refrigerator Thermometers: Cold Facts about Food Safety. Chilling stored foods to proper temperatures is one of the best ways to slow the growth of dangerous bacteria. A Refrigerator Thermometer Can Make a Big Difference. When it comes to protecting yourself and your family from foodborne illness, one of your most effective tools is the kitchen refrigerator.
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm253954.htm
Bacteria that cause food poisoning grow at temperatures between 45 degrees Fahrenheit and 120 degrees Fahrenheit. The cooling requirement limits the length of time that potentially hazardous food is in the temperature range at which harmful bacteria can grow. Foods particularly important to meet the cooling requirement include soups, sauces, gravies, stews, rice, chili, whole turkeys, turkey breasts and whole roast beef.
https://www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm
Refrigerate within 1 hour if the temperature outside is above 90° F. Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
https://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm255180.htm
Cook to the right temperature. 1  Color and texture are unreliable indicators of safety. 2  Cook eggs until the yolk and white are firm. 3  When cooking in a microwave oven, cover food, stir, and rotate for even cooking.  Bring sauces, soups and gravy to a boil when reheating.
https://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm255180.htm
The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140˚F by using a heat source like a chafing dish, warming tray, or slow cooker. Slow Cookers and Food Safety (USDA) Slow cookers are a safe and efficient way to cook foods – if you follow these safety rules.
https://www.foodsafety.gov/keep/basics/cook/index.html
what temperature is dangerous for food
The temperature between 40 degrees Fahrenheit and 140 degrees Fahrenheit is dangerous for food. The temperature of 40 °F to 140 °F is dangerous for food.