Final answer:
Temperatures between 160 to 165 degrees F are higher than the recommended range for rare steak, fall within the safe zone for poultry, are below boiling point for water, and too high for refrigeration. Poultry should reach a minimum of 165 degrees F to be safe. Refrigerators should stay at or below 40 degrees F to prevent bacterial growth.
Step-by-step explanation:
Safe Temperature Ranges for Various Foods:
Understanding the safe temperature ranges for cooking and storing various foods is crucial for preventing foodborne illnesses. Food safety guidelines provided by the USDA offer specific temperature ranges for different types of food to ensure they are safe to consume.
- Safe temperature for rare steak: Generally, for a steak to be considered safe to eat when cooked to a rare doneness, it should reach an internal temperature of 125–130 degrees F (52–54 degrees C). The temperature range provided (160 to 165 degrees F) is higher than what is typically recommended for rare steak and is closer to the temperature for a well-done steak.
- Safe temperature for poultry: Poultry should be cooked to a safe minimum internal temperature of 165 degrees F (74 degrees C). The provided temperature range (160 to 165 degrees F) falls within the safe temperature zone for poultry, meaning that poultry cooked to any temperature within this range is considered safe to eat.
- Safe temperature for boiling water: Water typically boils at 212 degrees F (100 degrees C) at sea level. Therefore, the range of 160 to 165 degrees F is below the boiling point. In a pressure cooker, the boiling point can be higher, reaching up to 252°F (122°C), which will cook food faster and can even be used for sterilization in medical contexts.
- Safe temperature for refrigeration: To inhibit the growth of bacteria and maintain the safety of stored food, the temperature in a refrigerator should be kept at or below 40 degrees F (4 degrees C). The range of 160 to 165 degrees F is well above safe refrigeration temperatures and would not be suitable for storing perishable foods.
It's important to note that failure to control temperature, especially letting food remain between 40 and 140 degrees F (4 and 60 degrees C), which is known as the 'danger zone', can result in the rapid multiplication of bacteria, thereby increasing the risk of foodborne disease. Therefore, maintaining proper cooking and storage temperatures is essential to prevent collisions between bacteria and food, keeping it safe for consumption.