https://wikimd.com/index.php?action=history&feed=atom&title=Temperature_Danger_Zone 2026-04-22T09:15:55Z Revision history for this page on the wiki MediaWiki 1.44.2 https://wikimd.com/index.php?title=Temperature_Danger_Zone&diff=2169467&oldid=prev 2020-12-12T18:42:52Z

<p></p> <p><b>New page</b></p><div>{{food safety}}<br /> The [[temperature]] range from 41 °F to 135 °F, which promotes growth of [[bacteria]] in [[foods]].<br /> <br /> ==Food safety tips==<br /> Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. <br /> <br /> ==Ideal temperature for bacterial growth==<br /> 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 &quot;[[Danger zone]].&quot;<br /> <br /> ==Keep Food Out of the &quot;Danger Zone&quot;==<br /> <br /> 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.<br /> <br /> * Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.<br /> * Keep cold food cold—at or below 40 °F. Place food in containers on ice.<br /> <br /> &#039;&#039;&#039;Cooking&#039;&#039;&#039;<br /> * Raw meat and poultry should always be cooked to a safe minimum internal temperature. <br /> * When roasting meat and poultry, use an oven temperature no lower than 325 °F.<br /> * If you aren&#039;t going to serve hot food right away, it&#039;s important to keep it at 140 °F or above.<br /> <br /> &#039;&#039;&#039;Storing Leftovers&#039;&#039;&#039;<br /> <br /> * One of the most common causes of foodborne illness is improper cooling of cooked foods. <br /> * Bacteria can be reintroduced to food after it is safely cooked. <br /> * For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.<br /> <br /> &#039;&#039;&#039;Reheating&#039;&#039;&#039;<br /> * Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. <br /> * In the microwave oven, cover food and rotate so it heats evenly.<br /> <br /> == See also ==<br /> * [[Food safety]]<br /> * {{portal-inline|Food}}<br /> * {{portal-inline|Science}}<br /> <br /> [[Category:Food safety]]<br /> {{stub}}</div>

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