The “danger zone” —the environmental temperature range that most foodborne pathogens prefer to live in—is between _____ degrees Fahrenheit.

Question

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The danger zone is the temperature range between 40°F and 140°F (4°C and 60°C) in which bacteria can grow rapidly. This is why it is important to keep hot foods hot (above 140°F) and cold foods cold (below 40°F). Food should not be kept in the danger zone for more than 2 hours (or 1 hour if the temperature is above 90°F) to prevent the growth of bacteria that could cause foodborne illness.

The “Danger Zone” —The Environmental Temperature Range That Most Foodborne