Cook and Chill - Food Safety - Minnesota Dept. of Health

Cook & Chill
Keeping Food Safe At Home

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.

 

Updated Monday, 03-Oct-2016 08:20:44 CDT