What Are the Food Temperatures for Safe Food?
Food temperatures are one of the most important parts of food safety. Knowing the correct cooking, holding, reheating, and cooling temperatures can help food service managers and food handlers prevent unsafe food practices.
The information below follows ServSafe principles and the FDA Food Code. The FDA released its 2026 Food Code in September 2026; local and state jurisdictions may adopt food safety
requirements differently. U.S. Food and Drug Administration
🌡️ Essential Food Safety Temperatures
Essential Food Safety Temperatures
Key food-service temperatures based on FDA Food Code cooking and holding requirements.
0°F45°F90°F135°F180°FCold holdingFish / intact meatPoultry / stuffed foodsHot holding
Always verify the requirements adopted by your local health department.
41°F or Below — Cold Holding
Keep TCS foods at 41°F or below when cold holding. U.S. Food and Drug Administration
Examples include:
Prepared foods
Deli products
Cut tomatoes and other TCS produce
Dairy products
Cooked foods being stored cold
135°F or Above — Hot Holding
Hot TCS food should generally be maintained at 135°F or above during hot holding. U.S. Food and Drug Administration
Don't guess. Use a calibrated food thermometer.
145°F — Certain Foods
The 2026 FDA Food Code specifies 145°F for 15 seconds for certain foods, including fish, intact meat, and eggs broken and prepared for immediate service. U.S. Food and Drug Administration
155°F — Certain Ground/Non-Intact Foods
The Food Code provides a 155°F for 17 seconds standard for certain non-intact meats, comminuted foods, and eggs that aren't prepared for immediate service, with alternative time-temperature combinations in some circumstances. U.S. Food and Drug Administration
165°F — Poultry & Stuffed Foods
165°F is the key minimum cooking temperature for poultry and certain stuffed foods. U.S. Food and Drug Administration
❄️ Cooling Food Safely
Cooking isn't the end of food safety.
When cooling cooked TCS food, the FDA Food Code requires it to go:
135°F → 70°F within 2 hours
and then:
70°F → 41°F or below within the remaining time, for a total of 6 hours. U.S. Food and Drug Administration
Use methods such as:
Shallow pans
Smaller portions
Ice baths
Rapid cooling equipment
Stirring when appropriate
🔥 Reheating Food
Food being reheated for hot holding has specific requirements. Don't simply warm food until it "feels hot."
Use a thermometer and follow the applicable food safety procedure for the food being reheated.
🌡️ The Thermometer Is Your Best Friend
One of the simplest food safety lessons is:
You cannot reliably determine safe food temperature by looking at food.
Use a properly calibrated food thermometer and measure the internal temperature of the food.
That's food safety the ServSafe way.
Westchester Food Safety — Food Safety Starts With Knowing Your Temperatures
At Westchester Food Safety, Frank Madaio helps food service professionals understand the practical side of food safety.
Whether you're a:
Restaurant owner
Food service manager
Chef
Supervisor
Food handler
Catering professional
School food service employee
Nursing home food service professional
understanding food temperatures is essential.
Westchester Food Safety provides ServSafe Manager certification training for food service professionals throughout Connecticut and New York, including Stamford, Greenwich, New Canaan, Norwalk, Wilton, Westport, Darien, Fairfield, Ridgefield, Danbury, New Haven, and surrounding communities, as well as Westchester County.
Ready to Strengthen Your Food Safety Knowledge?
Don't guess when it comes to food safety. Get trained. Get certified. Know the standards.
Book Your ServSafe Manager Class With Westchester Food Safety Today!
Learn food safety from Frank Madaio at Westchester Food Safety and build the knowledge you need to manage food safely and confidently.
ServSafe Manager Certification Food Safety Training
Connecticut & New York
Westchester Food Safety — Your ServSafe Manager's Solution!
Always check your state and local health department requirements because jurisdictions may adopt food safety requirements differently.
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