what is the temperature danger zone

The temperature danger zone is the temperature range where bacteria grow quickly in food, which raises the risk of foodborne illness.

Quick Scoop

For food safety, it’s commonly defined as 40°F to 140°F in USDA guidance, while some FDA-related materials use 41°F to 135°F. The practical takeaway is simple: keep cold foods cold and hot foods hot so food does not sit in that range too long.

Why it matters

Bacteria can multiply fast in this range, and one source notes they may double in as little as 20 minutes. That’s why perishable foods like meats, dairy, cooked rice, leftovers, and egg dishes should be cooled, stored, or reheated promptly.

Easy rule

• Cold holding: keep food at 40°F or below.

• Hot holding: keep food at 140°F or above.

• Avoid leaving food out in the danger zone for long periods.

If you want, I can also give you a simple food-safety chart for fridge, freezer, cooking, and holding temperatures.