what is the danger zone in food safety
1 Bacteria can grow in the danger zone between 4 Â°C and 60 Â°C (40 Â°F to 140 Â°F). 2  Keep cold foods cold at or below 4 Â°C (40 Â°F) and keep hot foods hot at or above 60 Â°C (140 Â°F). 3  Place raw meat, poultry and seafood in containers on the bottom shelf of the refrigerator.