Guides

• The Danger Zone: why 40°F and 140°F are the only two numbers that matter
  Between those temperatures bacteria double every 20 minutes. This is the rule every storage time on this site is built on.

• What temperature should your fridge actually be?
  Most home fridges do not run where their owners think they do. How to check yours for a few dollars, and what to do about the warm spots.

• Sell by, best by, use by: what the date on the package really means
  Almost none of these are safety deadlines, and federal law requires only one of them. The single exception is worth knowing.

• Nine storage mistakes that quietly cost you food
  The fridge door, the crisper drawer, the still-warm pot of soup. Common habits that shorten storage life or create real risk.

• Food storage glossary
  Danger zone, cold chain, freezer burn, cross-contamination, and the rest of the vocabulary — in plain language.

• After the power comes back: what to keep, what to discard
  Closed fridge ~4 hours, full freezer ~48 hours. When power returns, do not taste anything — discard perishable food that sat above 40°F too long.

• Power is back: which StillGood? pages to open first
  A checklist hub: keep-or-discard, fridge temperature, leftovers, flood rules, and the categories that fail first — no new invented durations.

• Leftovers: the 165°F reheat rule (not just the 3–4 day window)
  Refrigerate within 2 hours, eat in 3–4 days, and reheat to 165°F with a thermometer — sauces and soups to a rolling boil.

• A dented can is a decision, not a date
  Deep dents, bulges, leaks, and heavy rust mean discard it. Botulinum toxin has no taste. Dates on shelf-stable cans are quality, not safety.

• The picnic and buffet clock: 2 hours, or 1 hour above 90°F
  Hot food at 140°F+, cold food at 40°F or below. Once it leaves that hold, the clock is 2 hours — 1 hour in heat above 90°F.

• Floodwater touched it: what you can save
  Discard anything not waterproof. Undamaged commercial metal cans and retort pouches can be washed and sanitized. Wooden boards and pacifiers: discard them.

• Color is not doneness. Use a thermometer.
  145°F with rest for whole cuts, 160°F for ground meat and eggs, 165°F for poultry and leftovers. Color and texture are not proof (except seafood’s visual cue).

• Don't wash the chicken. It spreads the germs.
  Raw chicken is ready to cook — washing splashes Campylobacter and Salmonella onto the sink and counters. Cook to 165°F; refrigerate leftovers within 2 hours.

• Wash produce under running water. Never soap.
  Wash all produce under running water before you cut or eat it. FDA says skip soap, detergent, and commercial produce wash — produce is porous.

• Flour is a raw food. Don't eat the dough.
  Most flour has not been treated to kill bacteria. Never eat or taste raw flour, dough, or batter — bake it first, or buy dough labeled edible.

• Thaw it first. If the power dies and you weren't home, discard it.
  Start with thawed meat, a clean pot, and the lid on. If you are not home when power goes out, discard the food. Do not reheat leftovers in a slow cooker.

• From the store to the fridge: keep the cold chain intact
  Perishable groceries get 2 hours (1 hour above 90°F) from leaving store cold to a ≤40°F fridge. Shop cold last, cooler for hot trips, unpack meat first.

• Cross-contamination in a home kitchen: a map, not a vibe
  Raw meat on the bottom shelf, separate boards, no washing chicken, clean hands and sinks. CDC separate + FSIS basics applied to a real fridge and counter.

• When federal charts disagree: how StillGood? picks a number
  FSIS first, then FoodSafety.gov / FoodKeeper, then FDA, then CDC. Conflicts → the more conservative federal window. Never invent a duration.

Where to start

If you read only one, make it the danger zone. Two numbers — 40°F and 140°F — sit underneath every storage window we publish, and once you have them the rest of this site is mostly bookkeeping.

If you want a concrete task instead, go to fridge temperature and check what your refrigerator actually runs at. Most people find out theirs is warmer than they assumed, and every duration on this site depends on that number.

Coming home from the store? Read from the store to the fridge, then the cross-contamination map. Curious how we choose a number when federal pages disagree? See when charts disagree.

Looking for a specific food instead? Browse the food catalog, start from the home page, or search. Cross-cutting rules also live in the FAQ.

Emergencies, leftovers, and cook temps

After a blackout, start with what to keep or discard when power returns. If floodwater was involved, read flood food safety too. If dinner was in a slow cooker when the power died, see slow cooker food safety.

For day-to-day cooking and serving: leftovers and the 165°F reheat rule, the picnic and buffet clock, cook-to-temperature, don’t wash the chicken, wash produce under running water, don’t eat raw flour or dough, and dented cans and shelf-stable food.