Danger zone (food safety)
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For other uses, see Danger Zone.
The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C)[1], though often 45°F (7.2°C) is considered the lower temperature of the range[2]. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness.
[edit] References
- ^ FCIC.
- ^ Arkansas's EH.
