Germs can’t grow at temperatures that are too cold or hot. However, temperatures between cold and hot can help germs grow, which can increase the chance of the food making you sick.
Foods between 4°C (39°F) and 60°C (140°F) are in the temperature danger zone.
To reduce your risk:
keep cold foods cold by setting your refrigerator to about 4°C (39°F) to slow germ growth
heat foods above 60°C (140°F) as the heat kills germs
when heating foods, especially meat, use a meat thermometer to measure the internal temperature
don’t leave foods in the temperature danger zone for more than 2 hours
put cold foods back in the refrigerator after serving them
put cooked foods in the fridge as quickly as possible – there is no need to let the food cool to room temperature
Learn more about safe cooking temperatures here.