F 212 Boiling point of water. 165 - 212 Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. 140 - 165 Warming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur.
Many bacteria survive.
60 - 120 Incubation Zone. Temperatures in this zone allow rapid growth of bacteria and produc tion of toxins by some bacteria. Foods should move through this temperature range as quickly as possible to avoid microbiological spoilage. Some growth of food poisoning bacteria may occur.