temperature

What is the Danger Zone?

The danger zone is the temperature range in which bacteria grow most rapidly. It spans from 40°F (4°C) to 140°F (60°C). Food should not be left in this range for more than two hours, or one hour if the ambient temperature is above 90°F (32°C).

Frequently asked queries:

Why is Temperature Critical in Food Safety?
What is the Danger Zone?
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How Can You Monitor Temperature in Food?
What Temperatures Should Different Foods Be Cooked To?
What is the Impact of Temperature on Food Quality?
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What are the Best Practices for Temperature Control in Food Storage?
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