It is roughly 4–5 to 60 °C (39–41 to 140 °F). 4–5 to 60 °C (39–41 to 140 °F)
Note: In order to avoid food poisoning, make sure to keep your foods out of the danger zone. Refrigerate all foods within two hours or one hour if it is over 90°F outside, and before eating reheat to a safe minimum internal temperature. In order to substantially decrease your risk of food poisoning you must keep your foods at a safe temperature and out of the infamous danger zone.. Certain temperature precautions must be taken with perishable foods such as meat. Be sure that meat, poultry, seafood, and other cooked foods have reached a safe internal temperature prior to serving. Sometimes, the recommended temperature for these products even exceeds the danger zone max temp of 135 degrees. It's important to note that you can't tell if meat has been safely cooked simply by looking at it-it must be measured with a meat probe thermometer. 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” 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. The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4–5 to 60 °C (39–41 to 140 °F). These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. Time and temperature control plays a critical role in food safety. To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. Bacteria won't multiply in the colder temperatures of a refrigerator or freezer, or at temperatures hotter than 141°F. Where they thrive is between 41°F and 140°F, a region known as the Temperature Danger Zone.. To substantially reduce your chances of contracting, or passing along, a food-borne illness, make sure that your perishable foods never spend more than an hour in the Temperature Danger Zone. In short, you want to keep cold foods cold, and keep hot foods hot. For food safety, keep food below or above the danger zone.. Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour. See the Apply the Heat (PDF | 20.3KB) chart for the danger zone.. Meat and Poultry. 1  Cook ground beef, veal, lamb, and pork to at least 160° F (71° C). 2  Cook all poultry to a minimum of 165° F (74° C). 5°C to 60°C has been specified as the danger zone for food. This is the range in which micro-biological growth can occur quickly. If food is left too long within this temperature range then potentially deadly micro-organisms can grow. Heating food above 60°C will kill most micro-organisms.  The Danger Zone is the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 °F (4.4 ºC) , and hot food hot, at or above 140 °F (60 ºC). Keep cold food in the refrigerator, in coolers, or in containers on ice Temperature: the danger zone. An important part of food safety is food temperature and storage. Bacteria can grow on food that isn’t kept at the proper temperature. The ideal temperature zone for bacteria to multiply in high-risk food is known as the ‘temperature danger zone.’ When handling food, always make sure that you keep high risk food in the temperature danger zone for as short a time as possible. Food-borne bacteria, in large enough numbers, can cause so-called food poisoning, symptoms similar to gastroenteritis or stomach flu (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever. These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. Time and temperature control plays a critical role in food safety. To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.
http://www.eatright.org/resource/homefoodsafety/safety-tips/food-poisoning/the-danger-zone http://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html http://www.fsis.usda.gov/shared/PDF/Danger_Zone.pdf https://en.wikipedia.org/wiki/Danger_zone_(food_safety) http://culinaryarts.about.com/od/safetysanitation/a/dangerzone.htm http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm083057.htm http://foodtemperature.com.au/ http://askkaren.custhelp.com/app/answers/detail/a_id/846/~/what-is-the-danger-zone%3F http://dofoodsafely.health.vic.gov.au/topics/topic3/page8.php https://en.wikipedia.org/wiki/Danger_zone_(food_safety)
what temperature is the danger zone for food