What is the danger zone in kitchen?

The danger zone in the kitchen refers to the temperature range between 40°F (4°C) and 140°F (60°C) where bacteria can multiply rapidly. This temperature range is considered dangerous because bacteria can grow and multiply quickly, potentially leading to foodborne illness.

Bacteria that cause foodborne illness, such as Salmonella, E. coli, and Listeria, can grow rapidly at temperatures within the danger zone. When food is left at these temperatures for an extended period, the bacteria can multiply to levels that can cause illness if the food is consumed.

To prevent foodborne illness, it is important to keep food out of the danger zone by following proper food safety practices. This includes:

- Refrigerating or freezing perishable foods within two hours of cooking or thawing.

- Thawing frozen food in the refrigerator or under cold running water.

- Cooking food to the proper internal temperature to kill harmful bacteria.

- Cooling cooked food quickly and refrigerating within two hours.

- Reheating leftovers to an internal temperature of 165°F (74°C).

- Avoiding leaving food out at room temperature for more than two hours.

By following these food safety practices, you can help to reduce the risk of foodborne illness and keep your food safe to eat.