Danger Zone

The "Danger Zone" refers to a temperature range between 40°F (4°C) and 140°F (60°C) where bacteria multiply rapidly in food, increasing the risk of foodborne illness. At these temperatures, harmful microorganisms can grow quickly, making food unsafe to eat if left out too long. To ensure safety, perishable foods should not stay in this temperature range for more than two hours, or one hour if the environment is very hot. Proper refrigeration and cooking are key to keeping food out of the danger zone and reducing health risks.