Food Safety Temperature Guide: Avoid the Danger Zone & Prevent Foodborne Illness #3467876 (License: Personal Use)

This infographic illustrates the critical food safety temperature zones: the cold zone (0-5°C) for refrigeration, the danger zone (5-60°C) where bacteria multiply rapidly, and the hot zone (>60°C) for safe serving. It specifies internal temperatures for well-done meat (77°C), reheated food (75°C), poultry (74°C), medium sausages (71°C), medium-rare meat (63°C), and fish after 3-minute rest time. The chart also advises thawing in the fridge and avoiding eating food left in the danger zone for over 2 hours.

Used on food safety, nutrition, or culinary education websites to help home cooks and food handlers prevent foodborne illness by understanding proper storage, cooking, and reheating temperatures. Matches user intent for “safe food temperature chart,” “danger zone food safety,” or “how to store and cook food safely.”