Temperature danger zone

Temperature danger zone. Food safety temperature sign, catering sign. This zone, typically ranging from 41°F to 135°F (5°C to 57°C), provides an ideal environment for the rapid growth of harmful bacteria. Coli and Salmonella to grow to levels harmful enough to make people sick. If your CPU temps go any higher, you might start to hear loud fan noises and the processor will be in the danger zone. Using temperature controls minimizes the potential for harmful bacterial growth and This danger zone is the range of temperatures between 40 °F and 140 °F, which has been shown to promote and encourage the growth of bacteria in perishable foods. Discover the joy of cooking with our delectable recipes. Sep 1, 2022 · What Are the Temperature Danger Zones? Temperature is an important factor in bacteria growth. This is when Aug 17, 2018 · Food should be kept out of this danger zone as much as possible to prevent the growth of potentially harmful germs. MINIMUM COOKING TEMPERATURES: • Poultry—including whole or ground chicken, turkey, or duck. ≥41℉. 70℉ - 125℉. Temp for thawing under running water. Food handlers will learn how time and temperature impact food safety. Never leave food in Temperature Danger Zone (TDZ), that’s room temperature or any temperature between 5 and 65 where germs love to live and multiply. The temperature range foodborne pathoge. Oct 7, 2016 · When to Seek Help: How to Know When a Fever Is Dangerous. May 13, 2023 · The Food Danger Zone is any temperature between 40+°F and 140°; this 120-degree range is the temperatures where bacteria grow fast and furious. Any type of food can host contaminants, but some foods are better than others for the growth of pathogens. Keep food outside of the temperature danger zone (between 5 o C to 60 o C), where bacteria multiply quickly. Temperature controls. To avoid these risks, it is important to cook turkey to a safe internal temperature and to not let it sit in the danger zone for too long. Bacteria can grow quickly under the right conditions. To keep food safe, you must minimise the time food spends in the temperature danger zone. May 11, 2020 · 145 °F (62. Time. Clearly he was passionate about food safety! Mar 30, 2020 · A fever is an elevation in body temperature. 160 °F (71. Food businesses need to minimise the time potentially hazardous food (PHF) is between 5°C and 60°C, known as the ‘temperature danger zone’, because food poisoning Hot food zone 100°C. Store dried food in a cool, dry place. 4°C to 60°C). 4 degrees F or higher. You should seek medical attention for yourself or a child under the following fever scenarios: If your child is 3 months old or younger and has a rectal temperature of 100. In addition, it includes the proper cooking temperatures of key foods. The smoking danger zone is the temperature range between 40 F and 140 F. When food stays in the temperature danger zone for too long, bacteria grow and multiply to unsafe levels. Lower temperatures prevent the bacteria from growing to dangerous levels. Kitchen Fact Source: “Danger Zone” (40 °F – 140 °F) at USDA. On the other hand, under 40°F (4. Where do you place a thermometer? Feb 8, 2024 · It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4. In fact this is literally the FDA's recommendation. Jan 1, 2022 · What is the temperature danger zone for ServSafe? The danger zone for temperature is between 41°F and 135°F. The Frozen Zone: Frozen food is normally held in freezers at -18° C/0° F (or lower). Talk to your manager about the time and temperature requirements for cooling food. Jan 6, 2023 · The danger zone lies between 40 and 140 degrees Fahrenheit, per the USDA. How to keep TCS foods safe. This range of temperature is dangerous because it’s below the temperature at which heat destroys bacteria (above 160 degrees Fahrenheit), yet above the cooling range (below 40 Find Temperature Danger Zone stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. So, what is the Temperature Danger Zone? It is the temperatures that lie between 41°F and 135°F. 4°C) and 140°F (60°C). Foods That Need Time and Temperature Control. Temperature where pathogens grow faster. Our homes, school, offices, etc. So much so, that restaurant food safety managers and government regulators have put measures in place to make sure foods for public consumption stay well outside of “danger This range of temperatures is often called the Danger Zone . What Is the TCS Danger Zone Temperature Range? The danger zone for TCS foods is between 41 and 135 degrees Fahrenheit. 9 Mar 23, 2015 · 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. The USDA Food Temperature Danger Zone Factsheet is a Restaurant workplace posters poster. Zona bahaya (keamanan pangan) Zona bahaya adalah kisaran suhu di mana bakteri bawaan makanan dapat tumbuh. Within the temperature danger zone for food, pathogens can multiply at a fast rate and can spoil foods within the first 2 hours. In this temperature zone, bacteria in perishable foods can reach unsafe levels that can make you sick. Dec 13, 2023 · Temperature Control. If you’re playing a game and your CPU temp gets too high, it can throttle its clock speeds The ideal temperatures for bacteria to multiply is between 5 °C and 60 °C. Conclusion. Eventually they cause food Mar 18, 2022 · The temperature danger zone for food is recognized to be within 40°F to 140°F (5°C to 60°C). If the temperature is over 70°F, food should not be left out for more than two hours. Foods are advised to be kept outside the temperature danger zone using operations such as hot holding and refrigeration. or higher. Jun 19, 2015 · Keep cold foods refrigerated or on ice to stay below 40°F, or for hot foods, use appliances such as slow cookers or chafing dishes to keep them hot and above 140°F. In other words, one cannot tell that a pathogen is present. Jul 22, 2022 · The temperature danger zone is a temperature range that promotes the growth of foodborne illness. What is the Temperature Danger Zone? Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F - 140°F). Dried beans and grains, dry goods like flour and sugar, unopened canned foods, uncut fruits, and packaged foods can be stored at room temperature. You may choose to read these facts with your employees as a part of the stand-up training. When food is in between these two temperatures bacteria can double every 20 minutes. Temperature control is critical to prevent harmful bacteria from growing in food. To begin, the chart shows the Danger Zone from 40°F to 140°F (5°C to 60°C. The USDA Food Safety and Inspection Service sets the Temperature Danger Zone as the range of temperatures between 40°F and 140°F and the FDA defines the "Zone" as between 41°F and 135°F. Sep 26, 2021 · It takes roughly two hours for bacteria in foods to grow to dangerous levels, which is why you want to minimize the amount of time food is in the temperature danger zone (between 41 degrees and Temperature Danger Zone. The optimum temperature for bacterial growth on food is between 40 and 140 degrees Celsius. are all in the temperature danger zones. Bacteria can grow rapidly between 8°C and 60°C and bacteria can double in amount every 20 minutes. They call it that because it is the range in which bacteria are most able to multiply quickly. Today, that temperature range is 40 degrees Fahrenheit (the maximum temperature a refrigerator should be) to 140 degrees F (the minimum temperature hot food should be kept at for an extended period of time). Many people don’t know that it was also what Kenny Loggins was referencing in his song of the same name. 1 °C) Ground Poultry. Temperatures above 60°C will kill the The temperature danger zone falls under the range of ambient temperature; usually between 40 o F (5 o C) and 140 o F (60 o C) where spoilage bacteria are known to multiply rapidly in food. However, a fever isn’t considered significant until it reaches about 100. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Defrost in Fridge. This is called the ‘ temperature danger zone ’. The USDA has a whole page dedicated to what they’ve called the “Danger Zone. The temperature danger zone is the temperature range — 41ºF to 135ºF (5ºC and 57ºC) — at which bacteria growth accelerates. Cold foods are kept cold and hot foods are kept hot. Find out how to cook, store, refrigerate, and reheat food safely and effectively. Any food held in these temperatures, such as perishable items like dairy and meat, can quickly become contaminated and potentially cause food-borne illnesses. However, paying attention to the Danger Zone makes the difference of serving foods that are health risks or safe foods. Bacteria are all around us, including those that can cause food poisoning. Learn more about the temperatures zone that gives rise to the greatest risk of bacterial contamination with food. Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. The danger zone is between 40°F and 140°F (4°C and 60°C). TCS food must pass through the temperature danger zone as quickly as possible. Cold Food Storage Chart: Storage guidelines for home-refrigerated foods to keep them from spoiling or becoming Jan 24, 2024 · The food temperature danger zone refers to measurements in temperature at which harmful bacteria can quickly grow on food, even food that has been cooked to safe levels beforehand. Food should be kept between these temperatures for as little time as possible. Time-temperature Control of PHFs Pathogen growth is controlled by a time-temperature relationship. 41℉ or lower or 135℉. Within this range, bacteria can double in number in as little as 20 minutes, putting consumers at risk of foodborne illnesses. 4 F is considered a low-grade fever. Never leave food out of refrigeration over. TCS food must move as soon as possible through the temperature danger zone. Keeping hot foods hot (above 135° F) and cold foods cold (below 41° F) can keep these bacteria from growing. But for people outside of foodservice, the Dec 6, 2021 · 62 degrees C – Pork, lamb, veal, beef, steaks, and game meat. A basic, properly calibrated food thermometer (digital, dial or laser) is used to check for proper temperatures. Here are six tips to help make that happen: 1. Food poisoning bacteria grow best at temperatures between 5°C and 60°C. 1,2 This temperature range creates an environment where dangerous bacteria can sometimes double in number in just 2-hour/4-hour rule for businesses. Mar 11, 2022 · The temperature danger zone is the temperature range in which foodborne bacteria can grow. Ground Meats. Anything below the range above is considered the food danger zone. 5°C – 60°C). Apr 11, 2019 · Temperature Danger Zone. The temperature danger zone for food handlers and others in foodservice is between 41ºF and 135ºF (5ºC and 57ºC). Badan keamanan pangan, seperti Food Safety and Inspection Service (FSIS) Amerika Serikat, menetapkan zona bahaya pada kisaran suhu 40 hingga 140 °F (4 hingga 60 °C). Keep your raw meat, poultry, fish and seafood cold. Jul 13, 2022 · Besides bread, there are many foods that don't require temperature control. Set your refrigerator at 4°C(40°F) or lower and your freezer at -18°C(0°F) or lower. Refrigerators should be set to 40°F or Oct 26, 2023 · This is because the bacteria that grow in the danger zone can produce compounds that give food a sour or bitter taste. This is the danger zone temperature in cooking and also the danger zone of food storage. The longer food stays in the temperature danger zone, the more time pathogens have to grow. ) While food sits at this range, then it quickly becomes dangerous. When perishable foods are in that temperature range, bacteria growth can occur. To keep food safe, you must keep it out of the temperature danger zone or limit the time it spends in this range. Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73. The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Shop Pack of 2 Food Safety Temperatures Sign. the DANGER ZONE. Most bacteria thrive between 40 and 140 degrees Fahrenheit. In this temperature range bacteria multiplies the fastest; therefore, it’s encouraged that food not be left in this zone for more than four hours. As a general rule, food shouldn’t stay in this zone for more than two hours (one hour if the room temperature is over 90 degrees). This zone varies from food to food, with some foods being kept at warmer temperatures than others. Temperature control The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe temperatures. 2 hours. Feb 17, 2022 · The key is to never let your picnic food remain in the “Danger Zone” — between 40 °F and 140 °F — for more than 2 hours, or 1 hour if outdoor temperatures are above 90 °F. [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in It is called a temperature “danger zone” for good reason. This temperature range is commonly referred to as the ‘temperature danger zone 41℉ - 135℉. Hot food zone. Safe Minimum Cooking Temperatures: Cook all food to these minimum internal temperatures as measured with a food thermometer for safety. Keep cold food cold in the refrigerator, or on a bed of ice until it is time to serve. Keep Food Out of the “Danger Zone”. Dried and preserved food should be stored in a cool and dry place, or kept in the refrigerator to prolong the The temperature danger zone is between 41℉ and 135℉—a temperature range in which pathogens grow well. This is because bacteria reproduce at a rapid pace within this temperature span which can cause food-borne illnesses. [1] [2] [3] FSIS menetapkan bahwa makanan yang berpotensi berbahaya 158°F Ground beef cooking temperature 140°F 130°F 98. 4 F. Maintaining proper food storage and cooking temperatures is essential to prevent the growth of harmful bacteria. 6 F is considered elevated. Bacteria that grow on these foods thrive when the temperature is warm, usually between about 41° F (5° C) and 135° F (57° C). This range is between 8°C and 60°C. Bacteria multiply quickly especially in high risk food. The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe Dec 17, 2023 · The danger zone for turkey and other meat products is considered to be the range between 40°F and 140°F. If cooked food is held under this range, it will be unfit for human consumption within a period of four hours. Ham, fresh or smoked (uncooked) 145 °F (62. Jan 13, 2023 · The Temperature Range You Should Avoid- -41F to 140F (-40C to 60C) or below -41F to 110F (-40C to 43C) or above Temperatures outside these ranges can cause foodborne illnesses, like Salmonella, Listeria, and Typhoid fever. This is when they enter “the temperature danger zone,” which is anywhere between +41ºF to +135ºF. Jan 13, 2023 · The danger zone for any food item is the temperature range within which the food should be kept to prevent it from becoming harmful or unwholesome. Keeping meat out of the danger Using a food thermometer is the best way to make sure cooked food reached the required temperature. 22 C), it is safe to eat. Harmful bacteria multiplies and grows at an extremely rapid rate between 40°F – 140°F (4. Minimise the time that food is stored at these temperatures to keep food safe. Usually, a body temperature above 98. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). The longer the food is left in the danger zone, the more the pathogens will multiply. Find more similar words at wordhippo. The temperature danger zone for food is the temperature range that can cause foodborne illness on account of bacterial growth. • Stuffing made with fish, meat, or poultry. The USDA says the temperature ranges from 41°F – 135°F. Chefs and kitchen staff know the temperatures that food should be at the kill bacteria. Temp to store TCS food. Thermometer. Hence, you must follow the recommended storage temperature, such as the following: Store TCS foods in a refrigerator at or below 40°F (4°C). When monitoring the temperature of Nov 8, 2021 · The danger zone is the temperature range that it is dangerous for food to be left at. The temperature range for the danger zone is 40-140 degrees Fahrenheit. • Stuffed meat, seafood, poultry, or pasta. 6°F 75˚F 68°F 45°F 32°F Water freezes 0°F Temperature Danger Zone Hot Holding 140°F or above Understanding the Food Temperature “Danger Zone” The USDA explains that the food temperature “danger zone” is the range between 40°F and 140°F (4. Within this “danger zone,” bacteria double about every 20 minutes, quickly reaching harmful levels. Harmful microorganisms can grow to levels high enough to cause illness within four hours. The amount of time food spends in the danger zone must be minimised and food must also be moved through the danger zone The key is to never let your picnic food remain in the “Danger Zone” — between 40 °F and 140 °F — for more than 2 hours, or 1 hour if outdoor temperatures are above 90 °F. Mar 28, 2023 · The range of temperature from 40°F and 140°F is known as the danger zone, or the range at which most pathogenic bacteria will grow and multiply. For more food safety information, you can call the USDA's Meat and Poultry Hotline toll-free 1-888-674-6854 between 10:00 am and 6:00 pm EST. The temperature zone is the range of temperatures between 40°F to 140°F at which bacteria can multiply at a rapid pace. Posting our Food Safety Poster showing critical temperatures in your kitchen is an easy way to keep The Danger Zone top of mind, as well. Recall that food stored in the danger zone is at the most risk of developing harmful bacteria. This is called the Temperature Danger Zone. Sep 5, 2023 · As the name suggests, TCS foods require time and temperature controls to keep them safe from time-temperature abuse. Temperature control is very important to prevent harmful bacteria growing in food. When perishable foods are in that temperature range Sep 22, 2020 · This range is called the danger zone because pathogens thrive in those temperatures. The danger zone falls between 40°F and 140°F. All hot food must be held at minimum 60°C (140°F) to prevent multiplication of bacteria. Sep 18, 2023 · If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F (4°C) - 140°F (60°C)) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker. The Danger Zone: TCS food is therefore at risk between 4° C and 60° C/40° F to 140° F. TCS foods can be kept safe by minimizing the time they spend in the temperature danger zone (41–135° F). The temperature danger zone is. Jun 28, 2017 · Learn how to keep food out of the "Danger Zone" (40°F - 140°F) and prevent bacteria growth that can cause foodborne illness. Free delivery and returns on all eligible orders. If your child is 3 to 12 months old and has an oral temperature of 102. Refrigerated food needs to be kept at 5°C or Temperature danger zone The USDA calls the range between 40°F and 140°F (4°C and 60°C) the “Temperature Danger Zone” (TDZ). gov. Identify what temperature reheated food needs to reach; The Facts. Temperature danger zone. These infographics are avail as measured with a food thermometer; Food Type Internal temperature; Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145 o F with a 3 minute rest time: Ground Meat : 160 o F: Ham, uncooked Nov 21, 2022 · The temperature danger zone is a range of temperatures where it’s unsafe for food to stay at for so long since it represents an ideal environment for bacterial growth. For instance, when you cook a raw chicken to at least 180 degrees F (82. bacteria can grow rapidly in this range. com! 2. 4 F, you need to see a doctor. 8 °C) and allow to rest for at least 3 minutes. When food is in the temperature danger zone, pathogens grow and multiply at a fast rate and can make food Synonyms for temperature danger zone include danger zone and critical range. Temperature control. 43 Terms. They will learn how to hold, cool and reheat foods safely. Dec 14, 2019 · Simply put, the “ Danger Zone ” is a temperature band, between 40°F and 140°F, that creates the most conducive conditions for bacterial growth. Keep hot food hot — at or above 140 °F. Our school nutrition staff implements temperature control. However when you leave that same cooked chicken out on the counter The temperature danger zone is between 41°F and 135°F. When food is placed in the danger zone, bacterias have the The temperature danger zone is the range between 40 F and 140 F in which bacteria grows rapidly. Dec 10, 2020 · This is called the Temperature Danger Zone. How high of a fever is dangerous for adults? Another below 100. This temperature range from 41 to 135 degrees Fahrenheit is known as the temperature danger zone. Hot food should be kept hot, while cold food should be kept cold. 2 degrees F. The ‘temperature danger zone’ is between 5°C and 60°C, when it is easiest for bacteria to grow. May 31, 2022 · “Most bacteria that cause foodborne illness grow well at temperatures between 41° to 135°F (5° to 57°C). e. 57 degrees C – fruits, vegetables, grains, and legumes. Mar 8, 2024 · There are many steps during the process of preparing and serving food in which time and temperature must be controlled. Feb 21, 2024 · The temperature danger zone is a critical concept in the realm of food safety, playing a pivotal role in preventing foodborne illnesses. 150mm x 200mm Self adhesive Vinyl Kitchen Signs Health and safety poster. Tip 2: Buy an Accurate Thermometer t. Foods that are prone to time-temperature abuse are called time-temperature control for safety (TCS) foods. This means that in order to halt the growth of bacteria, food needs to be kept colder than 40 degrees or hotter than 140 TCS foods in the temperature danger zone will grow bacteria quickly and can easily become hazardous. This 2\ -page bulletin, part of the Michigan Food Safety series, gives tips on keeping food out of the danger zone, including the proper way to store both hot and cold food. Spoilage bacteria can grow at low temperatures, such as in the refrigerator. Cecilia1938. Certain strains of bacteria, when left in a danger zone temperature can double in under twenty minutes. . 3. ”. When food is reheated, it passes through the temperature danger zone, 41°F–135°F (5°C–57°C). Print. 4°C) seems to be Dec 8, 2014 · What is the temperature danger zone? As the name implies, the danger zone refers to the most dangerous temperature for foods, between 40 and 140 degrees Fahrenheit. Food at any temperature within this zone experiences the growth of bacteria, but they multiply even more quickly between 70 F and 125 F. Apr 26, 2019 · Consult the easy-to-read charts below to learn how to cook and store your food the right way. If you prepare food at temperatures between 140 and 165 degrees Celsius. 4°C) and 140°F (60°C) and that if perishable food is at this temperature for longer than 4 hours it should be discarded. Mar 30, 2023 · The Basics of Temperature Danger Zones. If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep cold food cold — at or Oct 31, 2023 · The “Danger Zone” (40 degrees F to 140 degrees F) Bacteria grow most rapidly in temperatures between 40 degrees F and 140 degrees F, doubling in number in as little as 20 minutes. The temperature range foodborne pathogens grow most quickly is. There are a number of methods that can be used to cool food quickly. \r Oct 24, 2022 · Keeping perishable foods safe means keeping them out of the “Temperature Danger Zone. Dec 10, 2022 · The normal CPU temp while gaming should remain between 122 degrees Fahrenheit (50 Celsius) and 158 degrees Fahrenheit (70 Celsius). Never leave food out of refrigeration over 2 hours. As per the USDA and ServSafe, this range of temperatures is between 40°F (4. Begin by dividing large containers of food into smaller containers, and then use one of the following methods to get food to the proper temperature: Sep 6, 2023 · Time-temperature abuse occurs when certain foods are kept in the temperature danger zone for too long. temperature danger zone. This temperature range is usually referred to as the temperature danger zone. If foods sit at 41 to 135 degrees Fahrenheit for too long, bacteria can grow and multiply much more quickly. Temperatures are recorded. Apr 28, 2020 · The Cold Zone: 0° C to 4° C/32° F to 40° F is the cold food zone and is the normal temperature for most refrigerators. The ideal temperatures for bacteria to multiply is between 5 °C and 60 °C. an instrument for measuring and indicating internal temperature. If you have a fever above 100. When checking interior food temperatures, always use a thermometer. Microwave food thoroughly (165°F (74°C) or above): Regular reminders of what the temperature danger zone is and how fast bacteria can grow within the danger zone can be powerful tools in driving food safety compliance. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing. Generally, the temperature danger zone is between 41℉ (5°C) and 135℉ (~57°C)—a temperature range in which pathogens grow well. They cannot survive temperatures exceeding 212 degrees Celsius. Keep hot food hot and cold food cold. This USDA (US Department of Agriculture) poster, titled "'Danger Zone' (40 °F - 140 °F)", reminds employees about the dangers of storing food in temperatures between 40 and 140 degrees, due to bacterial growth. Make sure to avoid this zone as much as you can or try to limit the amount of time that the food is kept in this range. You don’t want to allow your turkey to sit in the danger zone for more than an hour. However, it is equally important to remember the temperatures where foods are susceptible to rapid bacterial growth. Filed in: Food Safety. This danger zone is the range of temperatures between 40 °F and 140 °F, which has been shown to promote and encourage the growth of bacteria in perishable foods. Queensland Health. Apr 26, 2015 · The temperature danger zone is a temperature range which has been shown to promote and encourage the growth of harmful bacteria in perishable foods. Foods are cooked to proper temperatures and held at proper temperatures. Danger Zone. • Dishes that include previously cooked TCS (Temperature Controlled for Safety) ingredients. The temperature danger zone for food is between 4°C(40°F) to 60°C(140°F). 165 °F. Thousands of new, high-quality pictures added every day. Food must be reheated quickly to prevent bacteria from multiplying to dangerous levels. Bacteria grow in the temperature danger zone. Throw out leftover food held at 41 or lower after _______ days. • Seafood—including fish, shell fish, and crustaceans. The danger zone is the temperature range in which food-borne bacteria can grow. 41 F and 135 F. Dec 20, 2022 · Food kept in the temperature danger zone for too long allows harmful strains of bacteria like E. Always use a thermometer to check internal food temperatures. The temperature danger zone for food handlers and others in foodservice is between 41ºF and 135ºF (5ºC and 57ºC) ( 1 ). This temperature range is also known as the Temperature Danger Zone (TDZ). Refrigerate or freeze them as soon as possible or within two hours. Food poisoning bacteria rapidly grows at temperatures between 5°C and 60°C (the temperature danger zone). Within this range, the bacteria in food thrive, reproducing quickly and potentially contaminating the food. ah ey qv xv xq eq ta aj sc qb