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temperature for more than two hours.
The high temperatures used when boiling, baking, frying, and roasting kill most bacteria. Cook meat and poultry to the recommended temperature (pork 160 degrees, poultry 185 degrees), using a meat thermometer for accuracy. If not serving food immediately, keep it safe at a holding temperature of 140 to 165 degrees; do not leave hot food at room temperature for more than two hours. Refrigerate leftover immediately.
Bacteria don’t multiply as fast below 40 degrees F. When shopping, select refrigerated and frozen items last, and quickly take them home. Read food labels for special storage requirements. Wrap and store meat items in the coldest part of the refrigerator one or two days; do not let meat juice drip onto other foods. Thaw frozen meat and poultry in the refrigerator overnight. For faster thawing, place the frozen package in a watertight plastic bag under cold water, changing the water often. Do not thaw meat and poultry under warm water or at room temperature.
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