Keep perishable food cold at 40°F (4.4°C) or below while transporting it and in the refrigerator; refrigerate it within two hours, or within one hour when the surrounding temperature is above 90°F (32.2°C). For travel, use an insulated cooler with plenty of ice or frozen gel packs. These steps slow spoilage and help control food-safety risks—but food can be unsafe even when it looks and smells normal.
Keep food cold while transporting it
Plan the trip so refrigerated and frozen groceries are picked up after shelf-stable items and brought home promptly. Avoid meat or poultry packages that are torn or leaking. USDA’s food safety basics cover these shopping and handling steps.
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For a drive or other trip, put cold food in an insulated cooler or bag with plenty of ice, frozen gel packs, frozen beverages, or another cold source. The goal is to keep perishables at or below 40°F (4.4°C). Keep the cooler closed as much as possible; if you expect to reach for drinks often, carry them in a separate cooler. USDA’s temperature guidance recommends a cooler with a cold source for travel. A cooler’s performance depends on the trip and conditions, so do not assume a particular pack will hold a safe temperature for a set number of hours. For a long journey, use a thermometer to check the food’s temperature.
Keep raw animal products apart from ready-to-eat food, and contain leaks to prevent cross-contamination. Clean the cooler between uses. These precautions matter whether you are transporting groceries, a picnic, or leftovers.
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Takeout and delivered meals
If cold takeout or delivered food will not be eaten right away, refrigerate it as soon as possible. The two-hour limit starts after purchase or delivery; reduce it to one hour if the air temperature is above 90°F (32.2°C). If you intend to hold hot food hot, keep it at or above 140°F (60°C). See USDA’s leftovers and food safety guidance.
Store food at safe refrigerator and freezer temperatures
Set the refrigerator to 40°F (4.4°C) or below and the freezer to 0°F (-17.8°C) or below. A refrigerator or freezer dial does not confirm the appliance’s actual temperature, so check it with an appliance thermometer. USDA explains the targets and recommends temperature checks in its refrigeration guidance.
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Refrigerate perishable food within two hours of cooking or leaving temperature control, or within one hour if the surrounding temperature is above 90°F (32.2°C). This is total time out of temperature control—not a fresh allowance each time food warms and cools. Keep refrigerator and freezer doors closed as much as possible, particularly during a power outage.
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A large pot of soup or a deep container of meat can retain heat in the center. Divide leftovers into smaller portions and place them in shallow containers so they cool faster; then refrigerate promptly rather than waiting for a large pot to reach room temperature. USDA’s leftovers guidance recommends prompt refrigeration and shallow containers for large amounts.
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For home kitchens, the practical steps are portioning, shallow containers, and timely refrigeration. Food-service kitchens have separate requirements. The FDA Food Code 2026 is a model code for food establishments, not a universal household rule: it specifies cooling cooked time/temperature-control food from 135°F to 70°F within two hours, then to 41°F or below within six hours total. It lists methods such as shallow pans, smaller portions, rapid-cooling equipment, and ice-water baths. Local adoption and exceptions affect what an establishment must follow.
Know when food may be unsafe
Spoilage and foodborne illness are not the same thing. Spoilage bacteria can cause off odors, tastes, textures, or visible mold; disease-causing pathogens may be present without changing how food looks, smells, or tastes. Some pathogens, including Listeria, can grow slowly at refrigerator temperatures. Never taste food to decide whether it is safe. USDA explains this distinction in its refrigeration and food safety guidance.
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Use the food’s time and temperature history, not a sniff test, to assess a possible temperature-control failure. Follow official, item-specific discard guidance; one food category’s advice may not apply to another. USDA’s power-outage food safety charts provide category-by-category guidance.
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In general, product dates indicate quality rather than safety; infant formula is an exception. Follow the package’s storage and handling directions, because mishandling can make food unsafe before its date. A date alone cannot confirm that food stayed at a safe temperature. USDA describes date labels in its food product dating guidance.
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During a power failure, keep refrigerator and freezer doors closed. An unopened refrigerator keeps food safely cold for about four hours. Discard perishable food that has been above 40°F (4.4°C) for more than two hours. For freezer contents, check the temperature or whether ice crystals remain: USDA says food at 40°F or below, or still containing ice crystals, may be refrozen or used, though quality may suffer. Do not use outdoor weather as a substitute for refrigeration. For decisions about specific foods, consult USDA’s power-outage charts.
Commercial transport has additional controls
For household trips, an insulated cooler and enough cold source are the practical approach. Food-service and commercial operations also need controls suited to the food and the operation, which may include clean and sanitary vehicles, pre-cooling, written procedures, and a response plan for a material temperature-control failure. FDA’s tomato guidance, for example, discusses a 41°F finished-product ceiling in the specific context of fresh-cut tomatoes. That commodity-specific value should not be treated as a universal limit for all foods. Businesses should follow applicable local requirements and relevant commodity guidance.
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