Danger zone

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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), though often 45°F (7.2°C) is considered the lower temperature of the range. 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] External links

• http://www.cfsan.fda.gov/~dms/a2z-d.html
• http://www.metrokc.gov/health/foodsfty/foodtemps.htm