Temperature Danger Zone
Food safety |
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Terms |
Critical factors |
Bacterial pathogens |
Viral pathogens |
Parasitic pathogens |
The temperature range from 41 °F to 135 °F, which promotes growth of bacteria in foods.
Food safety tips[edit | edit source]
Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness.
Ideal temperature for bacterial growth[edit | edit source]
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger zone."
Keep Food Out of the "Danger Zone"[edit | edit source]
Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
Cooking
- Raw meat and poultry should always be cooked to a safe minimum internal temperature.
- When roasting meat and poultry, use an oven temperature no lower than 325 °F.
- If you aren't going to serve hot food right away, it's important to keep it at 140 °F or above.
Storing Leftovers
- One of the most common causes of foodborne illness is improper cooling of cooked foods.
- Bacteria can be reintroduced to food after it is safely cooked.
- For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.
Reheating
- Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming.
- In the microwave oven, cover food and rotate so it heats evenly.
See also[edit | edit source]
Temperature Danger Zone Resources | ||
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