Food should be held either at 135°F or above OR below 40°F.
core temp is the thickest park of the meat or the middle of the dish. core temp must be 165f to be safe for serving.
It would depend on what you are serving. if you are serving a dish that you want warm, then you would probably want to put it a bowl warm/hot. If you want it to be cold the temp. it should either be chilled of room temp. Hope it helped!
63c it depends on what kind of organism you are talking about. botulism, for example, is caused by poor canning methods, not necessarily a constant temp.
water food temp, mating ect
I have a microwave so I don't worry about temp. I just pop them in to heat up just before serving.
Keep it room temp.
Bacteria will grow rapidly and reproduce. i do not recommend eating the rice the next day because you will have an increased risk of food poisoning, especially listeria and salmonella. :)
At temperatures below 5°C, the growth of food poisoning bacteria is significantly slowed down or halted, as most pathogenic bacteria thrive in warmer conditions. While some bacteria can survive at low temperatures, their metabolic activity is greatly reduced, which minimizes the risk of foodborne illness. However, it's important to note that freezing does not kill all bacteria; it merely puts them in a dormant state, and they can become active again once the temperature rises. Proper refrigeration is key to maintaining food safety.
Below 40*
water food temp, mating ect
By keeping it in a sealed container with the same temp at all times.
Its the best way to know when something is done without taking it out of the oven and cutting it open. Meat, if not cooked all the way, can give you food poisoning +++ Also for monitoring refridgerators & freezers, again for food safety. You may have noticed the staff in restaurants sometimes using a digital thermometer to test food on carveries & cold-dessert counters to ensure it is being kept at the correct temperature.