That might vary according to the governing agency. The most recent USFDA Model Food Code defines it as 135°F.
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∙ 14y agoThe danger zone for food occurs between 40 degrees and 140 degrees.
The danger zone for food occurs between 40 degrees and 140 degrees.
The danger zone for TCS foods is between 41°F and 135°F.
milk at 38f
You get very hot.
Food can spoil anywhere. If it is left in the temperature danger zone, food will spoil faster. The temperature danger zone is between 145 degrees and 45 degrees.
The maximum amount of time perishable food should be in the temperature danger zone (40°F - 140°F or 4°C - 60°C) is 2 hours. Beyond this time, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. It is crucial to adhere to food safety guidelines to prevent foodborne illnesses.
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the temperature danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.Cooked beans can spoil very quickly if left in the temperature danger zone. These beans should be considered not safe to eat.
Most cheese is best enjoyed at room temperature. But there is a general food rule: You should keep foods out of the temperature danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 135°F and over 41°F.
The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C) at which bacteria multiply rapidly on perishable foods. It is important to minimize time spent in the danger zone to prevent foodborne illness. Refrigerate perishable foods promptly and avoid leaving them out at room temperature for too long.
140
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.