The food danger zone refers to temperatures between 40°F and 140°F (4.4°C-60°C) for all food items. The USDA states that bacteria are capable of multiplying in certain foods in as soon as 20 minutes when held at temperatures within this range. The longer the food remains in this temperature range, the higher the danger that the microorganisms will reach quantities large enough to make people sick.
Source: U.S. Department of Agriculture (USDA)
Keeping food in the danger zone for an extended time encourages contamination that could lead to various health risks such as food poisoning. It becomes critical when products more sensitive to these issues are involved, like meats, dairy products, eggs, and cooked leftovers. In cases where there is no proper storing or cooking, the bacteria may breed and cause serious illnesses. The best practice would be to follow proper temperatures regarding food safety.
One of the most important things about keeping a safe kitchen is to keep food within the food safety temperature range to impede bacterial multiplication and ensure food safety. There are minimum internal temperatures for most food that must be met during cooking to ensure that harmful microorganisms are killed. Just the same, food also needs to be stored at low enough temperatures to prevent bacterial multiplication.
Examples include:
A cooking temperature chart for food safety can be very helpful during the cooking process. It provides a quick reference for the minimum internal cooking temperature for many foods. For example:
Food poisoning can be avoided by having a chart on hand such as the following:
