Most of us know these temps. But I thought I'd post them for those that don't.
(Copy and print) Place somewhere for future reference.
The Danger Zone – 41°F to 135°F. This is the range of temperature that disease-causing bacteria grow rapidly. Bacteria grow especially quickly between 70 and 120 degrees.
Cooking (minimum internal temperatures for 15 seconds).
165°F = Poultry, Stuffed Meats/Fish, Soup, Leftovers and foods cooked in a microwave.
155°F = Ground Beef, Ground Pork, Ground Fish
145°F = Eggs, Fish, Pork chops, Lamb, Steaks, Veal
135°F = Cooked vegetables (never store at room temperature)
130°F = Rare Roast Beef for 112 minutes.
Reheat foods to 165°F within 2 hrs. (Never reheat food in a steam table or a hot holding oven)