What temperatures are in the danger zone?

Answer 1

The temperature scale between 5-60C in which bacteria can grow and multiply rapidly. To prevent food posioning, food needs to be stored below 5C or above 60C
41°F to 135°F (5°C to 57°C)
5c - 63c
Food temperature danger zone is betwenn 4C-60C (40-140). At those temperatures, bacterias thrive and multiply in amounts that can cause illness. So keep cold foods cold (4C or colder) and hot foods very hot (60C or hotter).

Answer 2

The "Temperature Danger Zone" (TDZ) is that temperature range where most pathogenic bacteria will grow. Some produce toxins.

The "One Hundred Degrees of Danger" has gone through some changes over the years. The most recent FDA Food Code defines it as 41°F to 135°F (5oC and 57oC), although many states have likely not adopted that version. Most frequently, you will see the TDZ defined as 40°F to 140°F.

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Answer 3

The danger zone for food occurs between 40 degrees and 140 degrees.

Answer 4

270

Answer 5

40 to 140°F