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A graphic showing the Hot Holding Zone, Danger Zone and Cold Holding Zone ranges. See full image description below.

The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).

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Last modified: 
Friday, December 20, 2019 - 10:21am