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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    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). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...

  3. An inspector found green mold in beef and unsafe pastelitos ...

    www.aol.com/inspector-found-green-mold-beef...

    Still in the kitchen and in the temperature danger zone, the inspectors found bread pudding, cheese pastelitos, and guava and cheese pastelitos with a temperatures of 62 to 131 degrees. Stop Sale ...

  4. Spaghetti killed 20 year old: What are cereulide toxins [Video]

    www.aol.com/news/leftover-spaghetti-kill-healthy...

    Microorganisms grow quickly when the temperature is between 4 degrees Celsius (40 F) and 60 degrees Celsius (140 F), according to TrainCan. This range is called the temperature danger zone.

  5. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/bringing-meat-room-temperature...

    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 temperaturedanger zone,” where bacteria growth is ...

  6. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    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).

  7. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    [25] [26] The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone. Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C).

  8. When do you thaw the turkey? Remember to pull bird out of ...

    www.aol.com/news/thaw-turkey-remember-pull-bird...

    That lets the raw meat reach the temperature danger zone (40 to 140 degrees Fahrenheit) for a long period of time, giving bacteria time to multiply quickly, which increases the chances of getting ...

  9. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    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.