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Safe food storage temperatures and times

Food poisoning is usually a storage problem, not a cooking problem. These are the reference values worth keeping on the fridge door.

Chart of safe food storage temperatures and times: fridge at 40°F or below, freezer at 0°F, danger zone between 40°F and 140°F, leftovers 3 to 4 days
Safe storage reference — USDA FoodSafety.gov
ItemSafe limitWhy it matters
Fridge40°F / 4°C or belowBacteria multiply fastest between 40°F and 140°F.
Freezer0°F / -18°CStops bacterial growth — it does not kill bacteria.
Danger zone40°F – 140°FThrow away food left out longer than 2 hours.
Cooked leftovers3–4 daysRefrigerate within 2 hours of cooking.
Raw poultry1–2 daysCoolest shelf of the fridge, on the bottom shelf.
Opened deli meat3–5 daysUnopened keeps around 2 weeks.
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