Food Safety Danger Zone Chart The Danger Zone 40 F 140 F Cooking Storing Leftovers Reheating Cold Storage Temperatures The Danger Zone 40 F 140 F Bacteria grow most rapidly in the range of temperatures between 40 and 140 F doubling in number in as little as 20 minutes This range of temperatures is often called the Danger Zone
Food safety is extremely important and should be practiced with every meal you eat or prepare The Major Pathogens chart on pages 6 7 gives greater detail regarding the most common foodborne bacteria where they are found and what they can do if ingested Foodborne Illness Know the Signs and Symptoms and Take Action Pathogenic bacteria can grow rapidly in the Danger Zone the temperature range between 40 and 140 F but they do not generally affect the taste smell or appearance of a food In other words one cannot tell that a pathogen is present
Food Safety Danger Zone Chart
Food Safety Danger Zone Chart
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Completely thaw meat or poultry before smoking Because smoking uses low temperatures to cook food the meat will take too long to thaw in the smoker allowing it to linger in the Danger Zone temperatures between 40 and 140 F where harmful bacteria can multiply Keep Food out of the Danger Zone Bacteria grow rapidly between the temperatures of 40 F and 140 F After food is safely cooked hot food must be kept hot at 140 F or warmer to prevent bacterial growth
Bacteria multiply rapidly between 40 degrees F and 140 degrees F To keep food out of this Danger Zone keep cold food cold and hot food hot Store food in the refrigerator 40 degrees F or below or freezer 0 degrees F or below Use a food thermometer to monitor the internal temperature of the food A preheated oven chafing dishes preheated warming trays or slow cookers may be used If you plan to eat at a later time take out or delivered food should be divided into smaller portions or pieces placed in shallow containers and refrigerated
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Even though the center of the package may still be frozen as it thaws on the counter the outer layer of the food could be in the Danger Zone between 40 and 140 F temperatures where bacteria multiply rapidly Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food To maintain quality when freezing meat and poultry in its original package wrap the package again with foil or plastic wrap that is recommended for the freezer
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The Danger Zone 40 F 140 F Cooking Storing Leftovers Reheating Cold Storage Temperatures The Danger Zone 40 F 140 F Bacteria grow most rapidly in the range of temperatures between 40 and 140 F doubling in number in as little as 20 minutes This range of temperatures is often called the Danger Zone
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Food safety is extremely important and should be practiced with every meal you eat or prepare The Major Pathogens chart on pages 6 7 gives greater detail regarding the most common foodborne bacteria where they are found and what they can do if ingested Foodborne Illness Know the Signs and Symptoms and Take Action
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