Because it has disinfecting properties, food poisoning is no issue if the vinegar is prepared properly - the fruit needs to be submerged below the liquid line so it doesn't get moldy. If we do find that it if something is "off" with the vinegar (like it tastes more like alcohol than delicious), we'll use the batch solely for cleaning. And yes, after removing the mother (and saving it for your next batch of vinegar!), rendering the liquid, and removing the fruit, the vinegar is safe to drink or put on food right from the jar! We store ours at room temperature...but we don't have heating or a/c in our home, so "room temperature" for us ranges from Texas winter to Texas summer.