what is the danger zone for food

The danger zone for food is the temperature range in which food-borne bacteria can grow most rapidly, which is between 40°F and 140°F (4°C and 60°C) ). Bacteria can double in number in as little as 20 minutes within this temperature range, which is why it is important to keep perishable foods above 140°F or below 40°F to prevent the growth of harmful pathogens. Leaving food in the danger zone for more than two hours can cause bacteria to grow to dangerous levels that can cause illness). To keep food out of the danger zone, it is recommended to store cold perishable foods at or below 40°F and hot perishable foods at or above 140°F. It is also important to use a thermometer to check the temperature of the food and to move food through the danger zone as quickly as possible when reheating or cooling).