The temperature range known as the "danger zone" in food safety is from 40°F to 140°F. Within this range, bacteria grow most rapidly, doubling in number approximately every 20 minutes, which significantly increases the risk of foodborne illness
. Key points about the danger zone:
- The USDA and other food safety agencies define the danger zone as 40°F to 140°F (4°C to 60°C)
- Bacteria such as Salmonella, E. coli, and Staphylococcus aureus thrive and multiply quickly in this range, potentially causing illness if food is left within this temperature range for more than 2 hours
- To prevent bacterial growth, perishable foods should be kept either below 40°F (in refrigeration or freezing) or above 140°F (when cooked or hot-held)
- The most rapid bacterial growth occurs in the middle of the danger zone, roughly between 70°F and 117°F (21°C to 47°C)
- Proper food handling involves keeping hot foods hot (above 140°F) and cold foods cold (below 40°F) to avoid this danger zone
In summary, the temperature danger zone is the range from 40°F to 140°F, where harmful bacteria multiply quickly, making food unsafe if left in this range too long.
