Danger Zone For Foods. Use a thermometer to check held hot or cold food at least every four hours. Food safety agencies such as the United States Food Safety and Inspection Service FSiIS define the danger zone as roughly 40 to 140 F 4 to 60 C.
The temperature danger zone is between 5C and 60C when it is easiest for harmful bacteria to grow in food Minimise the time that food spends at these temperatures in order to keep food safe Refrigerated food needs to be kept at 5C or below Hot food needs to be kept at 60C or above. What is the danger zone for pork. 30 rows How Long Can Food Stay in the Temperature Danger Zone.
In order to reduce your risk of food poisoning make sure to keep your foods out of the danger zone.
The Food Danger Zone is any temperature between 40F and 140. This is when bacteria in food can. The easiest way to keep food out of the temperature danger zone is by regular and frequent monitoring. Between 4C and 60C or 40F and 140F is the Danger Zone Keep food out of this temperature range because bacteria will multiply rapidly.
