Want this question answered?
The danger zone for food occurs between 40 degrees and 140 degrees.
Bacteria can begin forming on food if left in the danger zone temperature after an hour. The danger temperature is below 145 degrees and above 45 degrees. So your answer is an hour.
The danger zone for meat is between 40 and 140 degreees F. The length of time the steak can sit out would depend on the temperature of your kitchen. After aproximately 30 minutes in the danger zone (the temp of the meat has exceeded 40 degrees F) bacteria will start to grow. Bon Appetite
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.