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The temperature danger zone is the temperature range between **40 °F (4.4 ºC) and 140 °F (60 ºC)** in which bacteria can grow rapidly. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick. To keep food out of the danger zone, keep cold food cold, at or below 40 °F (4.4 ºC), and hot food hot, at or above 140 °F (60 ºC).
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The Temperature Danger Zone Is The Temperature Range Between
The temperature danger zone is a range of temperatures between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick. To keep food out of the danger zone, keep cold food cold, at or below 40 °F (4.4 ºC), and hot food hot, at or above 140 °F (60 ºC).
The temperature danger zone is important to understand because it can help prevent foodborne illness. When food is stored or cooked within this temperature range, bacteria can multiply quickly and cause illness. Symptoms of foodborne illness include nausea, vomiting, diarrhea, fever, and abdominal pain.
To prevent foodborne illness, it’s important to keep cold foods cold and hot foods hot. This means storing cold foods at or below 40 °F (4.4 ºC) and hot foods at or above 140 °F (60 ºC). When cooking foods, use a thermometer to ensure that they reach a safe internal temperature.
In addition to keeping foods at safe temperatures, it’s important to practice good hygiene when handling food. This includes washing your hands before handling food and after handling raw meat or poultry.
Here are some websites that discuss The Temperature Danger Zone Is The Temperature Range Between:
– https://ask.usda.gov/s/article/What-is-the-Danger-Zone
– https://www.foodsafety.asn.au/topic/temperature-danger-zone/
– https://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29
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