In addition to cooking temperatures, what else is important for food safety?

Proper cooling and storage of food are crucial components of food safety because, after cooking, food must be handled appropriately to prevent the growth of harmful bacteria. Once food is cooked, it should be cooled quickly to the safe zone to inhibit bacterial growth. Storing cooked food at the correct temperatures also ensures that it remains safe to eat.

Food should be cooled from the hot zone (above 60°C or 140°F) to the safe zone (below 4°C or 40°F) as quickly as possible. Storing food in the danger zone (between 4°C and 60°C) can allow bacteria to multiply rapidly, leading to foodborne illnesses.

Recognizing that proper cooling and storage are as essential as cooking temperatures emphasizes a holistic approach to food safety, where every step—from preparation to serving—is managed to reduce risks. This complements the cooking process, as both parts are critical to ensuring the final dish is safe for consumption.