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Published on Nov 14, 2011
To keep food safe, it must be held at the right temperature. Hot foods must be kept above 140°F and cold foods below 40°F. The temperatures in between are known as the danger zone. These are the perfect temperatures to grow the bacteria that cause food borne illness. The only way to know for sure your food is at a safe temperature is to check it with a food thermometer. And the only way to know the thermometer is accurate is to calibrate it.