what temperature is the danger zone celsius

The temperature danger zone is the range of temperatures between 8°C and 60°C (46.4°F - 140°F) . This is the temperature range in which bacteria grow and multiply the fastest, doubling in number in as little as 20 minutes. Food in this temperature range is at risk of developing harmful bacteria and causing illness to anyone who handles or consumes it. Therefore, it is important to keep perishable foods above 60°C (140°F) or below 8°C (46.4°F) to prevent the growth of harmful pathogens. It is recommended to heat food beyond 70°C (158°F) to further remove bacteria. To ensure that food is not in the danger zone, it is important to use a proper food thermometer to check the temperature of the food.