Why Temperature Matters in Food Safety

Temperature is a critical factor in preventing foodborne illnesses. Bacteria multiply rapidly between 40°F (4°C) and 140°F (60°C), the "danger zone." This lesson focuses on controlling temperature during cooking, cooling, and reheating to minimize bacterial growth and keep food safe.

• Cooking: Heat food to safe internal temperatures to kill harmful bacteria.
• Cooling: Cool cooked food quickly to prevent bacteria from multiplying.
• Reheating: Reheat food thoroughly to kill any bacteria that may have grown during storage.

Ignoring temperature guidelines can have serious consequences. Let's dive into the details!