What Temperature Is A Danger Zone For Food. 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. This 120-degree range is the.
The danger zone is said to be between 40F to 140F. The danger zone is the temperature range in which food-borne bacteria can grow. The danger zone in basic terms describes the temperature range defined for the quick growth of microorganisms in the food.
The Food Standards Agency FSA sets the danger zone between 8 C and 60 C and this is the range you want to keep your food out of.
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. The longer the food is left in the danger zone the more the pathogens will multiply. Danger Zone 40 F - 140 F Leaving food out too long at room temperature can cause bacteria such as Staphylococcus aureus Salmonella Enteritidis Escherichia coli O157H7 and Campylobacter to grow to dangerous levels that can cause illness. This is known as the Food Danger Zone.
