The Australian Food Standards publishes temperature guidelines for safe practices of food preparation, storing and cooking. Potentially hazardous foods must remain within certain temperatures in order to minimise bacteria / toxins. Using your thermometer you can regularly check temperatures to minimise food-borne illness in your kitchen. Hazardous food must be stored within: 5°C or below; or 60°C or above Exceptions to the above is allowed if it can be proven that the safety of the food is not adversely affected. Some leftover foods must be reheated to minimum temperatures to assure sufficient “kill rates” of bacteria or parasites.