The Danger Zone

A graphic showing the Hot Holding Zone, Danger Zone and Cold Holding Zone ranges. See full image description below.

The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).

“The Danger Zone” graphic is available for download in the following languages:
ENG FRE ARA CHI SPA VIE

Related Content
Food Safety
Safe Food Handling
Food Handling
Food Poisoning
Source URL: https://www.wechu.org/food-safety/danger-zone

List of links present in page
  1. https://www.wechu.org/food-safety/danger-zone
  2. https://www.wechu.org/sites/default/files/create-resource/danger-zone-eng.PDF
  3. https://www.wechu.org/sites/default/files/create-resource/danger-zone-fre.PDF
  4. https://www.wechu.org/sites/default/files/create-resource/danger-zone-ar.PDF
  5. https://www.wechu.org/sites/default/files/create-resource/danger-zone-ch.PDF
  6. https://www.wechu.org/sites/default/files/create-resource/danger-zone-sp.PDF
  7. https://www.wechu.org/sites/default/files/create-resource/danger-zone-vi.PDF
  8. https://www.wechu.org/tags/food-safety
  9. https://www.wechu.org/tags/safe-food-handling
  10. https://www.wechu.org/tags/food-handling
  11. https://www.wechu.org/tags/food-poisoning