Safety quick reference
Food safety fact check
Use this page as a quick companion to the article library. It is not a complete rulebook; follow the linked official sources and local guidance for special situations.
| Status | Kitchen item | Control | Fact check |
|---|---|---|---|
| Safe default | Cold holding | Keep the refrigerator at 40°F / 4°C or below | Use an appliance thermometer; do not rely on how cold the shelf feels. |
| Safe default | Cooked leftovers | Refrigerate promptly in shallow containers | Label date and food name; reheat thoroughly before serving. |
| Caution | Raw meat prep | Separate boards, plates, and utensils | Do not return cooked food to a raw-meat platter. |
| Caution | Outdoor serving | Write a serving start time | Use smaller portions and refill from controlled hot/cold storage. |
| Danger | Unknown time/temperature history | Discard instead of taste-testing | Smell, color, and texture are not reliable safety tests. |