what temperature is the danger zone

The "danger zone" refers to the temperature range that accelerates bacteria growth in food, which is between 40°F and 140°F (4.4–60°C) . Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "danger zone". To prevent the growth of harmful pathogens, perishable foods should be kept above 140°F or below 40°F (greater than 60°C or less than 4°C) . Food should not be left out of refrigeration for more than 2 hours, or 1 hour if the temperature is above 90°F. Raw meat and poultry should always be cooked to a safe minimum internal temperature, and a food thermometer should be used to assure that meat and poultry have reached a safe minimum internal temperature.