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What is the danger level zone?

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Anonymous

14y ago
Updated: 8/19/2019

5 to 60 degrees Celsius, although within the danger zone around 29C is where bacteria are most active. Foods that are at risk should be cooled through the danger zone within two hours, and foods that are re-heated should be heated to 74C to kill any bacteria before being held at 60C. The faster foods are heated and cooled through the danger zone the less chance there is of becoming sick. As well some types of food poisoning are from the toxins that bacteria produce and will not be destroyed by heat.

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Wiki User

14y ago

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