The food danger zone is typically 40°F to 140°F (about 4°C to 60°C). Food held in that range too long can let bacteria grow quickly, which raises the risk of foodborne illness.

Quick Scoop

  • Safe cold holding: at or below 40°F.
  • Safe hot holding: at or above 140°F.
  • The middle range, 40°F to 140°F , is the danger zone because bacteria can multiply fast there.

Practical note

A good rule is to keep cold foods cold and hot foods hot. If perishable food has sat in the danger zone for too long, it may no longer be safe to eat.

TL;DR: The danger zone is 40°F to 140°F.