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What is the 41-135 rule?

Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.

What is the FDA food code for time temperature?

Section 3-501.17 specifies ready-to-eat, time/temperature control for safety (TCS) food prepared in a food establishment and held longer than a 24 hour period shall be marked to indicate the date or day by which the food is to be consumed on the premises, sold, or discarded when held at a temperature of 5C (41F) or

What are the CDC guidelines for food temperature?

Safer food choices for general public All poultry, including ground chicken and ground turkey, cooked to 165F. Whole cuts of beef, veal, lamb, and pork cooked to 145F (then allow the meat to rest for 3 minutes before carving or eating) Ground meat, including beef and pork, cooked to 160F.