The following temperature guidelines, based on the US Federal Food and Drug Administration’s 2009 Food Code, apply at various stages of food preparation and serving. Strictly maintaining these temperatures is particularly important when dealing with potentially hazardous foods. These foods, which favor bacterial growth, include meat, poultry, eggs, seafood, dairy products, cut melon, raw seed sprouts, garlic-in-oil mixtures, cooked rice or potatoes and othersRemember the danger zone: 41º F - 135º F. Potentially hazardous foods exposed to this temperature range for a cumulative total of more than 4 hours are not safe to eat.
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