What Is the Danger Zone
Bacteria Grow Most Rapidly in the Range of Temperatures Between 40 °F and 140 °F, Doubling in Number in as Little as 20 Minutes. This Range of Temperatures Is...
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
What is the danger zone and why is?
The Danger Zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 °F (4.4 ºC) , and hot food hot, at or above 140 °F (60 ºC).
What temperature is not in the danger zone?
According to ServSafe recommendations, food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone. Bacteria can multiply at any temperature within the danger zone, but temperatures between 70 and 125 degrees Fahrenheit provide the most hospitable environment for bacteria to thrive.
Sarah Jenkins is a veteran tech journalist with over 12 years of experience covering artificial intelligence, mobile innovations, and digital ethics. Her insights have appeared in leading technology publications worldwide.
