Soup held at 154 F (68C)
The term "time and temperature abuse" refers to the transport and storage of foods or when foods are "not cooked to the recommended minimum internal temperature, not held at the proper temperature, or not cooled or reheated properly". Temperature danger zone occurs between 41°F to 140°F. Prevention means keeping foods out of that danger zone.
Hot food can change the body temperature, which is normal.
The danger zone is between 41-140 Fahrenheit, but around 165 Fahrenheit is the best
You get very hot.
The danger zone refers to the temperature range between 40F and 140F where bacteria can grow rapidly in food. To avoid the danger zone, it is important to keep hot foods hot (above 140F) and cold foods cold (below 40F), and to limit the time that perishable foods are left in the danger zone to two hours (or one hour if the temperature is above 90F).
The food temperature safety zone refers to the range of temperatures between 40°F (4°C) and 140°F (60°C) in which bacteria can multiply rapidly in perishable foods. It is important to keep hot foods hot (above 140°F) and cold foods cold (below 40°F) to prevent foodborne illness. Foods should not be left in the safety zone for an extended period of time.
That would depend on the food, "The Danger Zone is 45 to 140°F" Any cold food should be kept below 45, and hot food should be kept above 140 degrees.
milk at 38f
The danger zone for food occurs between 40 degrees and 140 degrees.
The recommended hot food serving temperature for food safety is 140F (60C) or above.
Hot food should be held at a temperature of 140F or higher to ensure food safety.
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.