The recommended temperature for food safety to prevent foodborne illness is 165°F (74°C) for cooked meats, poultry, and seafood. Maintaining this temperature ensures that harmful bacteria are eliminated, reducing the risk of foodborne pathogens. Additionally, it is essential to keep hot foods above 140°F (60°C) and cold foods below 40°F (4°C). Adhering to these guidelines is vital for safe food handling practices and maintaining public health.