That might vary according to the governing agency. The most recent USFDA Model Food Code defines it as 135°F.
The danger zone for food occurs between 40 degrees and 140 degrees.
The danger zone for food occurs between 40 degrees and 140 degrees.
milk at 38f
The danger zone for TCS foods is between 41°F and 135°F.
You get very hot.
the danger zone is the temperature zone in which bacteria can be culture. so, if you have something cooking between 40 *F and 140*F you will most likely give food poisoning to those you are serving the food to. hens the term, danger zone, it is dangerous to cook food in that specific temperature range.
Food can spoil anywhere. If it is left in the temperature danger zone, food will spoil faster. The temperature danger zone is between 145 degrees and 45 degrees.
2hours
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the temperature danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.Cooked beans can spoil very quickly if left in the temperature danger zone. These beans should be considered not safe to eat.
Most cheese is best enjoyed at room temperature. But there is a general food rule: You should keep foods out of the temperature danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 135°F and over 41°F.
140
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.