Food safety glossary
8 plain-language definitions kept in one source-linked glossary instead of thin per-term pages. Each definition links to its source; date-label rules can vary by region.
- Danger zone
- The temperature range between 40°F and 140°F (4°C and 60°C) in which bacteria multiply rapidly. Perishable food should not remain in this range for more than 2 hours (1 hour above 90°F / 32°C). Source: USDA FSIS — Danger Zone
- Two-hour rule
- USDA guidance that perishable food should not sit at room temperature longer than 2 hours before refrigerating or discarding. Source: FoodSafety.gov
- Sell-by date
- A date for retailers indicating how long to display a product. It is not a safety deadline for consumers. Source: USDA FSIS — Food Product Dating
- Use-by date
- Check the applicable labeling rules. For covered California foods, “USE by” is a safety date; do not automatically interpret it as a quality date. Source: California Food and Agricultural Code — Section 82001
- Freezer burn
- Dehydration and oxidation on frozen food caused by air exposure. It affects quality and texture but frozen food that stayed at 0°F or below is still safe. Source: USDA FoodKeeper
- Cross-contamination
- Transfer of harmful bacteria from one food (often raw meat) to another via hands, utensils, or surfaces. Use separate cutting boards and wash hands after handling raw protein. Source: USDA FSIS — Safe Food Handling
- Safe thawing
- Thaw frozen food in the refrigerator, in cold water (changed every 30 minutes), or in the microwave — never on the counter. Source: USDA FSIS — The Big Thaw
- Safe internal temperature
- Cook poultry and leftovers to 165°F (74°C); ground meats to 160°F (71°C); whole cuts of beef, pork, lamb, and veal to 145°F (63°C) with a 3-minute rest. Source: USDA FSIS — Safe Minimum Internal Temperatures