Bacteria growth occurs at these temperature levels. Ideally, you should put food away within two hours after cooking. It is safe to refrigerate food even when it is still warm. To reheat a turkey or hen, the temperature needs to be at 160 degrees or more. These are areas that do not reach as high a temperature as other areas.
Cold spots result from uneven distribution of heat.
Ms. Dick said leftovers should be kept no longer than four to five days. She stressed that food does not have to smell or look bad to have a lot of bacteria. Symptoms of food poisoning may include stomach pains, nausea, headaches, cramps, fever, diarrhea and vomiting. In the most extreme cases, death may result. A doctor should be seen immediately if symptoms become severe.