The danger zone is the temperature range of 41 to 135°F (5 to 57°C) where pathogens can easily grow, making food unsafe. For this reason, it’s important to keep food out of the danger zone, especially potentially hazardous foods. Note that room temperature is right in the middle of the danger zone.
Controlling the temperature of food is an important way to stop the cycle of transmission.
Tips for Keeping Food Out of The Danger Zone
Here are some ways to keep food out of the danger zone:
- Immediately refrigerate potentially hazardous foods when you get them home from the grocery store or as soon as your food order is delivered.
- Keep hot foods hot at or above 135ºF (57ºC). Otherwise, they should be eaten immediately or cooled rapidly and refrigerated.
- Keep cold foods cold at or below 41ºF (5ºC). Otherwise, they should be eaten immediately.