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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).
The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [3]
A safe refrigerator temperature is 40 degrees Fahrenheit or colder, according to the FDA. “It was clear that nothing was really going to be done,” Kiser told The Post.
To speed up the cooling process, store hot food in shallow, small containers so that it cools quickly to a safe refrigerator-storage temperature of 40°F. Along those same lines, cut large ...
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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:
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