Understanding food safety temperatures is crucial to protecting you and those around you from foodborne illness. Some foods favor bacterial growth and require strict temperature control. Examples of these are meat, poultry, eggs, seafood, dairy products, cut melon, raw seed sprouts, garlic-in-oil mixtures, cooked rice and potatoes. Toxins are poisons produced by bacteria that can cause food borne illness. Some toxins may not be destroyed by boiling. To ensure your food is cooked to a safe temperature, review the Food Safety Critical Temperatures diagram below.