Danger zone is a temperature range where bacteria grow rapidly and can cause foodborne illness.

• The danger zone is between 40°F and 140°F (4°C and 60°C).

• Food should not be left in the danger zone for m...read more

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, define the danger zone as roughly 4...read more

where bacteria grow rapidly and can cause foodborne illnesses , between 40°F and 140°F (4°C and 60°C).

Food should not be left in the danger zone for more than 2 hours.

Cooked food should be kept above...read more