Question: What Is The "Food Temperature Danger Zone?"
Answer: Bacteria multiply rapidly between 40°F and 140°F, a range known as the Food Temperature Danger Zone. The key to keeping food out of this "Danger Zone" is to make sure cold food stays cold and hot food stays hot. Here's how:
- Store food in the refrigerator (40 °F or below) or freezer (0 °F or below).
- Maintain hot cooked food at 140 °F or above.
- When reheating cooked food, reheat to 165 °F.
Food Poisoning FAQ
- What Is Food Poisoning?
- How Do Bacteria Get Into Food?
- Who Is At Risk for Food Poisoning?
- I Think I May Have Food Poisoning. What Should I Do?
- What Is The "Food Temperature Danger Zone?"
