food temperature danger zone
The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4â5 to 60 Â°C (39â41 to 140 Â°F).ime and temperature control plays a critical role in food safety. To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.