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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).
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:
Stay out of the temperature danger zone Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is ...
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
ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association. The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [ 1 ]
Danger zone (food safety), the temperature range in which foodborne bacteria can grow Danger triangle of the face "Danger zone", the loose areolar connective tissue of the human scalp
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]