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Cook it safe. Hold it right.
The temperature danger zone, USDA minimum safe internal temps by protein, and the hot/cold holding rules your line lives by — in one quick reference.
Is it cooked safe?Pick a food, enter the internal temp from a calibrated thermometer.
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The temperature danger zoneBacteria multiply fastest between 40°F and 140°F. Keep food out of it.
0°F40°F140°F165°F+
Cold holding
≤ 40°F
Refrigerate at or below 40°F (4°C).Danger zone
40–140°F
≤ 2 hrs total here, then toss (1 hr if ambient > 90°F).Hot holding
≥ 140°F
Keep hot food at or above 140°F (60°C).Minimum safe internal tempsUSDA cooking temperatures, measured with a food thermometer in the thickest part.
Holding & coolingTime and temperature working together.
≥ 140°F
Hot holdingSteam table / hot well. Reheat leftovers to 165°F first, then hold at 140°F+.≤ 40°F
Cold holdingReach-in / ice well. Below 40°F (4°C) at all times.2 hr
Two-hour ruleDiscard perishable food left in the danger zone over 2 hours total (1 hour if it's above 90°F out).2 + 4
Two-stage cooling135°F → 70°F within 2 hrs, then 70°F → 41°F within 4 more hrs (6 hrs total).General guidance based on USDA safe minimum internal temperatures and the FDA Food Code. Always follow your local health code and ServSafe certification, and verify with a calibrated food thermometer. This reference does not replace formal food-handler training. No data leaves your device.
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