Step 4 of 4

Chill

Bacteria that cause food poisoning multiply fastest between 40°F and 140°F, the danger zone. Keeping food out of this range, or moving it through quickly, is the point of the Chill step.

A stainless steel refrigerator with the door open in a bright modern kitchen, shelves stocked with fresh produce and dairy.

Infographic: The 2-hour rule, cooling larger amounts of food, and safe thawing methods — fridge, cold water, or microwave.

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Infographic: The magic number 165°F — four tips for reheating leftovers safely every time.

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Check Your Appliance Temperatures

40°F in the Fridge, 0°F in the Freezer

Use an appliance thermometer to check that your refrigerator stays at 40°F or below, and your freezer at 0°F or below.

Freezing does not destroy germs. It keeps food safe only until you cook it.