Careful food handling limits the ability of bacteria to grow and reproduce in food and therefore to cause food-borne illness. Keep potentially hazardous foods (such as meat, dairy, and cooked foods) out of the temperature danger zone (40˚F – 140˚F). Refrigerator temperatures should be 40˚F or less. Freezer temperatures should be 0˚F or less.
SDSU Cooperative Extension Service
Extension Service, Cooperative, "Safe Food Handling" (2010). SDSU Extension Special Series. 30.