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Food safety guide

Time left out of the fridge

Perishable food at room temperature

Perishable food sitting between these temperatures should be discarded once the time is up. Do not taste it to decide.

Danger zone
40°F to 140°F
Most food left out
2 hours at most
Above 90°F
1 hour at most
Food thermometer with safe temperaturesFreezer 0°F; fridge 40°F or colder; danger zone 40°F to 140°F; cook whole cuts and fish to 145°F, ground meat to 160°F, poultry and leftovers to 165°F.DANGER ZONE0°20°40°60°80°100°120°140°160°180°0°F freezer40°F fridge or colder140°F keep hot food hotter145°F steaks, roasts, fish160°F ground meat, egg dishes165°F chicken, turkey, leftovers
Numbers from the USDA Food Safety and Inspection Service. Drawing by Sureno.

Other guides

Thaw in the refrigerator

Frozen meat, poultry, and seafood

Thaw in cold water

Frozen meat, poultry, and seafood in a leak-proof bag

Thaw in the microwave

Food you will cook immediately

Do not thaw on the counter

Frozen perishable food

Fridge and freezer settings

The refrigerator and the freezer

Sources

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