Final answer:
Perishable foods like meats and dairy must be held at 41°F (5°C) or lower to inhibit bacterial growth, with the refrigerator temperature maintained at or below 40°F (4°C). Foods need to reach at least 165°F (74°C) during cooking to ensure safety. A thermometer is vital for monitoring temperatures to maintain food safety.
Step-by-step explanation:
Foods that must be held at 41°F (5°C) or lower are mainly perishable foods to prevent the growth of bacteria. The refrigeration temperature is crucial to inhibit bacterial growth in refrigerated foods like meat, poultry, fish, dairy products, and other perishables.
It is important to keep the refrigerator temperature at or below 40°F (4°C) and to monitor it with a built-in or separate thermometer. In case of a power outage, the safe temperature threshold is two hours. After that, if the temperature exceeds 40°F, the food may not be safe to consume. Likewise, the freezer should be kept below 0°F (-18°C) for proper food preservation.
Regularly scheduled handwashing before and after handling food is essential for maintaining food safety, along with proper rotation of food items in your pantry to use older items first. Thawing of foods should be done in the refrigerator, or by using the microwave or immersing the food in cold water.
Lastly, cooking temperatures are another critical aspect. Food needs to reach an internal temperature of at least 165°F (74°C) to kill potentially harmful bacteria. Using a thermometer to monitor food temperatures during cooking, refrigeration, and freezing is invaluable for food safety and preventing foodborne illnesses.