Talk:Danger zone (food safety)
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Does anyone know where this term "Danger Zone" came from and why the temperatures were picked? Are there any probabilities or statistics that say how much foodborne illness is reduced by hitting these temperatures? What if you don't? How much more risk is associated with being inside certain parts of the danger zone? Any links or information would be helpful, feel free to email me at benpierce23@yahoo.com (thanks)