The Food Temperature Danger Zone
The table below illustrates the Food Temperature Danger Zone and other key temperatures for safe food handling.And if you want to be able to measure temperatures, you're going to need an instant-read thermometer.
| 165°F and higher: | Most bacteria die within several seconds |
| 141°F to 164°F: | Holding hot foods and sauces. Bacteria aren't killed, but they don't multiply, either. |
| 40°F to 140°F: Food Temperature Danger Zone |
Bacteria thrive and multiply. Limit exposure of perishable foods to one hour or less. |
| 33°F to 39°F: | Refrigerated food storage. Bacteria aren't killed. They multiply, but relatively slowly. Food is safe here for a limited time. |
| 32°F and lower: | Frozen food storage: Bacteria aren't killed, but they don't multiply, either. |
