| Cooking temperatures |
Most disease-causing organisms killed in a few minutes |
| Hot food holding |
Bacteria do not multiply, but most are not killed |
| Food danger zone |
Bacteria multiply rapidly |
| Cold food storage (refrigeration) |
Foods safe for short periods. Little bacteria growth |
| Subfreezing |
Bacteria do not grow, but most are not killed |
| Freezer storage |
Bacteria do not grow, but most are not killed. Best temperatures for frozen food storage |