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The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).
“The temperature ‘danger zone’ for perishable foods is 40° to 140° F. When food sits in this temperature range for too long it invites bacteria to grow,” Velie says.
With cold food, it should be discarded after sitting at room temperature for over two hours, and one hour if it’s been sitting at a temperature above 90F. Show comments Advertisement
The temperature range of 40-140°F is widely known as the temperature danger zone—a.k.a. the climate where bacteria can thrive. The USDA reports that bacteria can start taking over your ...
Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.