What is the safe internal temperature range for cooked food?

The safe internal temperature range for cooked food is crucial in preventing foodborne illnesses, as cooking food to the appropriate temperature ensures that harmful pathogens are effectively killed. Different types of food have specific minimum internal temperatures that must be reached. The general guideline for most cooked foods is a range that is typically above 140°F, as this is the temperature at which many harmful microorganisms begin to die off.

The provided answer, which includes a range of 130-190°F, encompasses a spectrum that starts just below the commonly accepted minimum safe temperature (which is often cited as 145°F for most meats and higher for poultry). Although 130°F is slightly under the most cautious guidelines for safe cooking, the upper limit of 190°F suggests that food can continue to be safely held without losing quality, provided it doesn’t dry out.

It's important to note that some specific foods have individual temperature requirements; for instance, poultry should be cooked to a minimum of 165°F, while ground meats should reach at least 160°F. Thus, focusing on ranges that are both safe and effective for various foods ensures that food handlers are adequately protecting the health of consumers.

Being aware of these safe temperature ranges enables food handlers to minimize risks and ensure that food is not