What is the temperature danger zone?

The temperature danger zone is the temperature at which bacteria multiply rapidly. The temperature is from 40 degree Fahrenheit to 140 degree Fahrenheit. Foods should not be allowed to stay in this temperature zone for more than 2 hours (1 hour on a very hot day).

This newsletter is selected by : Second House Products Food Safety Team
For more information on the above topic, please do not hesitate to contact our Food Safety team at: qa@secondhouseprod.com (April 2009)