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Which hot food is in the temperature danger zone fish held at 126?
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Which hot food is in the temperature danger zone fish held at 126?
Never store these foods at room temperature, between 4ºC and 60ºC. Hot wires can be a significant hazard in any home or workplace, and it’s essential to understand the risks involved. If you prepare food at temperatures between 140 and 165 degrees Celsius. 131°F (55°C) 89 minutes. What is the minimum temperature for meats, fish, and eggs cooked to order? 145 F (63C) for 15 seconds. Temperature danger zone is between 41°F and 135°F. Shellfish: 194°F (90°C) for 90 seconds. TCS foods are any foods that allow bacteria to grow well and therefore need to be time and temperature controlled for food safety. Study with Quizlet and memorize flashcards containing terms like For thermometers to read temperatures correctly, they must be, Which food could cause an allergic reaction?, A bandage in a bowl of soup is which type of hazard? and more. 4. The 2-hour/4-hour rule HOT FOODS 1350 DANGER ZONE COLD FOODS FOOD HOLDING TEMPERATURES DO COUNT Some foods (meats, gravies, milk, poultry, fish or custards) held at or near room temperature can lead to FOOD POISONING ALSO: Cold foods served cold taste befter. The longer food stays in the temperature danger zone, the more dangerous it becomes. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick. Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of 7 days when the internal food temperature does not exceed: 13 of 90. temperature danger zone as quickly as possible. They can double in number in as little as 20 minutes. Follow these tips to keep food out of the danger zone: Store cold perishable foods at or below 40 °F in the refrigerator or in a cooler with ice. The temperature danger zone, defined as the range between 41°F and 135°F, is a critical concept in TCS food safety. d) Food-stacking area Study with Quizlet and memorize flashcards containing terms like What is the minimum internal temperature for seafood?, You have five racks in a walk-in refrigerator. C)Food-temperature risk. Bacteria can grow rapidly between 8°C and 60°C and bacteria can double in amount every 20 minutes. poultry from being held at room temperature c. Among the options given, all of them are in the temperature danger zone except for the … The hot food item that is in the temperature danger zone is the fish held at 126°F. Which hot food is in the temperature danger zone? A. Therefore, the answer is fish held at 126°F. Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature f. Anything below the range above is considered the food danger zone. Following these simple steps will ensure that your food remains safe to. If you cook food sous vide below 52C/126F (taking into account the accuracy of the water temperature), do not chill and reheat but consume it at once. Putting thermometer stems or probes into the thickest part of the food Cleaning and sanitizing and calibrating thermometers regularly Limiting the time food spends in the temperature danger zone (e, limiting the amount of food that can be removed from a cooler when prepping) Following procedures for when time and temperature standards are. beans held at 141 degrees F (61 degrees C) he public health control up to a maximum of 4 hours:Food shall have initial temperature of at least 41. Keep cold foods cold at or … eliminating physical hazards. for Potentially Hazardous Foods [PHF (TCS)] 165°F 155°F 145°F 135°F DANGER ZONE! • Between 41°F and 135°F • Reheat of PHF (TCS) made on site for hot holding • Poultry • Stuffed foods • Tenderized/injected and ground meats • Raw shell eggs for hot. Fish held at 126°F (52ºC) B. To prevent problems: The "red zone" is 70°F - 125°F (21°C - 52°C) and is nested inside the temperature danger zone. Sizzling temperatures across the globe aren't just bad for humans, they're bad for crops too. Don't leave food on the counter to "cool down. In the following sections, we will delve into the significance of reducing bacteria in vegetables for safe hot holding, explore the common bacteria found in vegetables, and discuss the practical methods that food handlers can employ to mitigate bacterial contamination. Within this range, bacteria such as Salmonella, E. This is outside the danger zone (5° C - 63° C). The reason for this time frame is that food poisoning bacteria. Explanation: The temperature danger zone can be define as the temperature range in which the possibility of growth of microbes is prominently high. coli, and Staphylococcus aureus can. To prevent problems: 68 degrees C - Ground meat, ground seafood, injected meat, and ratites (ostrich). Beans held at 141°F (61ºC) C. The temperature danger zone for food handlers and others in foodservice is between 41ºF and 135ºF. Not cooled or reheated properly. Thus fish and beans come under the temperature danger zone. Cold foods need to be kept between 33-41 degrees Fahrenheit. coli, and Staphylococcus aureus can. This temperature danger zone is the range of temperatures between 40 and 140 degrees Fahrenheit (4-60 degrees Celsius). The United States Department of Agriculture (USDA) zoning map is a map of the U divided into hardiness zones for plants. The what is the upper end of the temperature danger zone is a question that I am asked frequently. That's because going from hot to cold puts food in the Temperature Danger Zone, between 41°F - 140°F, where bacteria can multiply at an exponential rate. Explanation: The question asks which hot food is in the temperature danger zone, a critical concept in food safety. Certain strains of bacteria, when left in a danger zone temperature can double in under twenty minutes. 135˚F (57˚C) or higher. Answer 2-The correct …. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. The longer food is allowed to sit in the danger zone, the more. Hot holding temperatures should stay above 135°F. This form is provided by Michigan Department of Agriculture Copies. Cooling hot food is the biggest cause of foodborne illness in America. Hot wires can be a significant hazard in any home or workplace, and it’s essential to understand the risks involved. To ensure foods do not remain at temperatures favorable to bacterial growth, follow these guidelines: The "Danger Zone" (40 °F-140 °F) Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. Check whether the establishment is using the equipment properly. When food is at a temperature of between 8 - 63°C, this is called The Danger Zone. Bacteria grow most rapidly in this temperature range, doubling in number in just 20 minutes. In this article, we will delve into the world of flavor variations and explore unique marinades that wil. Which hot food is in the temperature danger zone? Choose matching definition. The Food Safety and Inspection Service (FSIS) considers 40 to 140 degrees Fahrenheit to be the food temperature danger zone. The temperature range in which food-borne germs may thrive is known as the danger zone. Tentative danger zone 3. When it comes to food safety, the first step is to understand the significance of the temperature danger zone. Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Corrective Actiondescribes what should be done if a Critical Limit is not met. Allow the meat to "rest" for 3 minutes before cutting or eating. In the following sections, we will delve into the significance of reducing bacteria in vegetables for safe hot holding, explore the common bacteria found in vegetables, and discuss the practical methods that food handlers can employ to mitigate bacterial contamination. Mercury in CFLs and fish are the best known sources of mercury exposure. Fish held at 126°F (52ºC) B. Soup held at 154°F (68ºC) D. Continue heating until its temperature reaches. TCS foods are time and temperature … Everyone should practice general food safety precautions at all times: Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). It's this temperature gap that provides the most stable environment for bacteria to multiply. Bacteria thrive and multiply most rapidly between. cheap suv rentals quickly on foods held at temperatures in the “Danger Zone”. 71°C (160°F) Pieces and whole cuts, for example, bone-in chops, boneless loin chops, rib roast, loin. Wasabi is an antimicrobial. With its advanced features and intuit. fish held at 126 degrees F (52 degrees C), because it falls within the range where bacteria can rapidly multiply, making the food potentially unsafe. Previously cooked and cooled Time/Temperature Control for Safety (TCS) foods that will be HOT HELD must be reheated as follows: *All parts of the food must reach a temperature of at least 165°F for 15 seconds. Check food warmers, steam tables, and hot holding units regularly to make sure hot TCS foods are. In an adult, any temperature over 103 degrees Fahrenheit is considered dangerous, according to the Mayo Clinic. That is why hot foods must be maintained at or above 135° F at all times. For inshore saltwater fish it is necessary to freeze the fish before consumption to eliminate parasites (anisakid nematodes). How do you keep foods out of the danger zone? Keep cold foods refrigerated or on ice to stay below 40°F, or for hot foods, use appliances such as slow cookers or chafing dishes to keep them hot and above 140°F. When you display hot food, e on a buffet, you should use suitable hot holding equipment to keep it above 63°C Remember to keep the food at a safe temperature until it is used. black owned salon near me Which hot food is in the temperature danger zone? fish held at 126°. The ideal temperature for reheating cooked foods is 165°F (74°C) or above. There is a specific temperature range that we call the temperature danger zone. Hot holding temperatures should stay above 135°F. The 5 Risk Factors are: Food from an Unapproved Source. Cover to retain surface moisture. On these racks you want to store raw seafood, raw steaks, cooked steaks, raw chicken and ground pork. Steak held at 160°F (71ºC) Study with Quizlet and memorize flashcards containing terms like Why are young children at a higher risk for foodborne illness?, Which food has the most available moisture for bacteria to grow?, Which hot food is in the temperature danger zone? A. Travelers can opt out by avoiding the thermal cameras. Keep cold food cold—at or below 40 °F. TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41 to 135 degrees F. PARA At the time of publication, Guilfoyle was long PARA, BRK Plus, a report says the Chines. Thus fish and beans come under the temperature danger zone. Temperature Control. I minus t o e, raised to the power minus k t, by the The temperature danger zone is typically between 40°F (4°C) and 140°F (60°C). At 7:00am, chicken is 134 ˚F DANGER ZONE 2. Cooling food µ Cool hot food from: µ 135 £& }óì£&Á] Z]v Á}Z}µ A ND µ 135 £& to ðí£& or below within a total of six hours. Cool foods from 135 to 70 F in less than 2 hours, and from 70 to 41 F within 4 hours for a total of 6 hours cooling time. The Food Safety and Inspection Service (FSIS) considers 40 to 140 degrees Fahrenheit to be the food temperature danger zone. Although thorough cooking of food can remove most bacteria from the food, common bacteria such as Bacillus cereus. Making the perfect original. What is the temperature danger zone? 41-135 degrees (can think of it as 40-140) Describe the proper way of reheating:. If food is going to be hot held, it must first be heated to 165°F for 15 seconds before being hot held at 135°F or above. Beans held at 141°F (61ºC) C. hitomi tanka Explanation: The temperature danger zone can be define as the temperature range in which the possibility of growth of microbes is prominently high. A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. Safe temperatures are 5°C or colder, or 60°C or hotter. That range is between 41 and 135 degrees Fahrenheit. Within this range, bacteria such as Salmonella, E. It is safe to thaw food in the refrigerator, cold water, and microwave. This zone represents the temperature band in which bacteria grow most rapidly, particularly between 70-125°F. If you need to have the food at temperatures between 5°C and 60°C for any time (for example while preparing a meal on a kitchen bench) then this should be done as quickly as possible. Store hot perishable foods at or above 140 °F in hot-holding equipment such as roasters, slow cookers and chafing dishes. Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Scheduled maintenance: September 20, 2023 from 02:00 AM to 03:00 AM Along with handwashing, keeping foods at the right temperature is an important part of proper food safety. TCS foods left in the danger zone for extended periods can harbor bacteria that multiply explosively to dangerous. The goal is to reduce the amount of time TCS food spends in the temperature danger zone.
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Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. Learn more about Food safety here: Study with Quizlet and memorize flashcards containing terms like Temperature Danger Zone, Raw shell eggs must be stored at a minimum temperature of _____, Smoked fish must be held at _____ and more. Let's compare the temperatures provided: - Fish held at 126°F: This temperature falls within the danger … 1. Time/Temperature Control for Safety foods must be held outside of the danger zone at 41ºF or below or at 135°F or above. Temperature danger zone is between 41°F and 135°F. At and above 135 degrees, foodborne bacteria get too hot to multiply. Check food warmers, steam tables, and hot holding units regularly to make sure hot TCS foods are. hot at 60ºC or higher. As you probably understand now, you absolutely should not sous vide food for over 4 hours at under 140°F/60°C. The temperature danger zone is between 41°F and 135°F. Before eating leftovers, reheat them to a minimum internal temperature of 165°F. Should be frozen solid when received *Temperature recommendations per the ServSafe National Restaurant Association ServSafe Manager Course **TCS: Temperature Controlled for Safety. Refrigerator temperature should be at or below 40 °F and freezer temperature should be zero degrees. handmade pottery arizona Preparation methods are important, as is general hygiene. To answer the question directly, **hot food should be served at a minimum temperature of 140°F (60°C)**. It only takes a few bacteria to make you very sick. REHEAT FOOD THOROUGHLY Using a food thermometer, reheat leftovers to a minimum safe internal temperature of 165°F. Driving home Cooking (until food reaches 135° F) Temperature Danger Zone: 41-135°F Preventing Time-Temperature Abuse Minimize the time food spends in the temperature danger zone (4 hours cumulatively) Determine the best way to monitor time and temperature Have accurate thermometers available and record when temperatures were taken Find step-by-step Health solutions and your answer to the following textbook question: A food handler notices that the water temperature of the sanitizing is too low. Temperature danger zone The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Question: Which hot-held food is in the temperature danger zone?\\nFish held at 126\\\\deg F (52\\\\deg C)\\nBeans held at 141\\\\deg F (61\\\\deg C)\\nSoup held at 154\\\\deg F (68\\\\deg C)\\nSteak held at 160\\\\deg F (71\\\\deg C) There are 3 steps to solve this one. Bacteria grow most rapidly in this temperature range, doubling in number in just 20 minutes. Within this range, microorganisms can multiply every 20 minutes, significantly increasing the risk of foodborne illnesses. Fish held at 126°F (52ºC) B. Keep hot food hot and cold food cold. Most bacteria thrive between 40 and 140 degrees Fahrenheit. Reheat food rapidly, within two hours. Prevent the dangerous risk of scalding, stop bacteria breeding, and keep you water temperature at a comfortable level. The range between 41°F and 135°F is referred to as the temperature danger zone—the range in which bacteria grow most rapidly in food. Stuffing containing meat, poultry, or fish. Poultry, stuffed meats, stuffed fish, and stuffed pasta. b) Food-contact surface. Keep hot food hot and cold food cold. The temperature range between 5°C and 60°C is known as the Temperature Danger Zone. nelson mathematics grade 4 textbook pdf Given the options provided, the answer is a. PREPARING FOODS SAFELY Temperature danger zone The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. The danger zone refers to a temperature range, in which food products have a higher chance of growing and spreading pathogens. Assess the establishment's temperature tracking procedures. Use a food thermometer to check hot and cold. Hot hold units are meant to keep hot foods at 60°C (140°F) or hotter. Not cooled or reheated properly. Temperature danger zone The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. The danger zone is not a real place; it just refers to a dangerous temperature range for smoking meat between 40-140F. Food that is held below 135 degrees Fahrenheit (57 degrees Celsius) enters the “danger zone,” where bacteria multiply. 2 C), no more than 1 hour. This temperature range is so well suited for bacteria that it's called the temperature danger zone. The Food Danger Zone is any temperature between 40+°F and 140°; this 120-degree range is the temperatures where bacteria grow fast and furious. TCS foods are time and temperature abused any time they're in the temperature danger zone, 41°F to 140°F. Within this range, bacteria such as Salmonella, E. However, in hotter climates where temperatures exceed 90°F (32°C), the. Keep foods out of the temperature danger zone by storing, cooking, cooling, and holding foods at the correct temperatures. To answer the question directly, **hot food should be served at a minimum temperature of 140°F (60°C)**. Foods are advised to be kept outside the temperature danger zone using operations such as hot holding and refrigeration. retro oven Super-Earths and Goldilocks - The Goldilocks Zone is an areain which a planet is just the right distance from a star, which means ideal temperatures. Which hot-held food is in the temperature danger zone? Fish held at 12 6 ∘ F ( 5 2 ∘ C ) Beans held at 14 1 ∘ F ( 6 1 ∘ C ) Soup held at 15 4 ∘ F ( 6 8 ∘ C ) Steak held at 16 0 ∘ F ( 7 1 ∘ C ) Mar 18, 2022 · Mar 18, 2022. The longer food is in the temperature danger zone, the greater the risk of bacterial infection. If food is going to be hot held, it must first be heated to 165°F for 15 seconds before being hot held at 135°F or above. What is the minimum temperature for cooking poultry, reheating leftover & microwave cooking? 165 f (74C) for 15 seconds. Steak held at 160°F (71ºC) Study with Quizlet and memorize flashcards containing terms like Why are young children at a higher risk for foodborne illness?, Which food has the most available moisture for bacteria to grow?, Which hot food is in the temperature danger zone? A. For inshore saltwater fish it is necessary to freeze the fish before consumption to eliminate parasites (anisakid nematodes). Steak held at 160°F (71ºC and more. The 'danger zone' for food temperatures is 41°F - 135°F, where bacteria can grow rapidly, increasing the risk of foodborne illness. Keeping food out of the danger zone will ensure it's safe to eat by limiting the growth of bacteria. 0 Control temperatures at each point in the flow of food. Study with Quizlet and memorize flashcards containing terms like Temperature Danger Zone (TDZ), Ground meat, Injected meat and more that will be hot held for service 155°F (68°C) for 15 seconds most flightless birds (flat breast bones) 155°F (68°C) for 15 seconds. cool foods from 135ºF (57ºC) — the minimum temperature at which foods must be hot held — to 70ºF (21ºC) within. A food handler has finished slicing raw pork. Discard all perishable foods left at room temperature longer than 2 hours; 1 hour in. Remember keep food hot above 60⁰C and cold food below 4⁰C. On these racks you want to store raw seafood, raw steaks, cooked steaks, raw chicken and ground pork. Time/temperature abuse happens when food is not stored or held at safe temperatures, and hot food is not cooled appropriately before going into cold storage. If not for hot holding, may be served.
Hot food needs to be kept and served at 60°C or hotter. Cross contamination/Using contaminated equipment/utensils 5. Study with Quizlet and memorize flashcards containing terms like Which must be cleared and rinsed But Not sanitized?, Which is the correct order of the steps for cleaning and sanitizing?, Which item does Not have a food-contact surface? and more. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on your food. To keep TCS foods safe at a party, follow this advice from our TCS foods article: TCS foods that are ready-to-eat can be safely consumed in a four hour window. cochella lineup Once cooking is complete, it is important to maintain a safe serving temperature if there's a delay between preparation and serving. Temperature danger zone. The food safety agency of united states have define the temperature danger zone of 5 to 63°C or (41 to 145 °F). Explanation: The temperature danger zone can be define as the temperature range in which the possibility of growth of microbes is prominently high. REHEAT FOOD THOROUGHLY Using a food thermometer, reheat leftovers to a minimum safe internal temperature of 165°F. Temperature danger zone The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. These three factors can create the perfect environment for harmful microorganisms or toxins to rapidly reproduce at temperatures of 41°F to 135°F (5°C to 57°C). This range of temperatures is the Temperature Danger Zone, so we must be careful and do it quickly. tdap vaccine ingredients What temperature should I hot hold cooked food at? Keep hot food above 63° C (for example in a bain marie). Which hot food is in the temperature danger zone? A. TCS food must pass through the temperature danger zone as quickly as possible. Cover to retain surface moisture. The temperature danger zone is 4⁰C-60⁰C, within this range bacteria grows easily and rapidly. What is the Temperature Danger Zone? Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F - 140°F). smd.craigslist Reheat foods in the oven, in the microwave, or on the stove to at least 165°F*. That is why hot foods must be maintained at or above 135° F at all times. Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, doubling in number in as little as 20 minutes. Minimum internal temperature for ground beef Minimum. When you display hot food, e on a buffet, you should use suitable hot holding equipment to keep it above 63°C Remember to keep the food at a safe temperature until it is used. It refers to the range of temperatures in which bacteria thrive and multiply most rapidly.
As a dog owner, it’s crucial to be aware of the foods that are safe and dangerous for your furry friend. As you can see, holding foods at specific temperatures for long periods of time enables you to cook food to lower temps (for juicier meat!). Make sure that cooked foods don't come into contact with any food that hasn't been cooked. More specifically, bacteria multiply the fastest between 70°F and 125°F. or 41°F or below for cold food. REHEAT FOOD THOROUGHLY Using a food thermometer, reheat leftovers to a minimum safe internal temperature of 165°F. ld not be retained as leftovers. Bacteria can grow rapidly between 8°C and 60°C and bacteria can double in amount every 20 minutes. The temperature range between 41° and 135° Fahrenheit creates conditions for rapid bacteria growth. Shell eggs must be served right away. The trick to worry-free potato salad is simply a matter of controlling time and temperature. Jun 8, 2023 · The danger zone refers to the temperature range that accelerates bacteria growth in food. If the food is being held in the. Cooling Hot Food. Temperature danger zone The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature Danger Zone 1 / 14. Soup held at 154°F (68ºC). Any animal food cooked in a microwave. Choose matching definition Any temperature between 40 F (4. wellcome trust phd funding 2022 Foods should be … The temperature danger zone is typically between 40°F (4°C) and 140°F (60°C). Beans held at 141°F (61ºC). Keep Food Out of the "Danger Zone". Jul 9, 2023 · The temperature danger zone is typically between 40°F (4°C) and 140°F (60°C). A food handler may eat in an area used for A employee breaks C washing dishes What is employee breaks Store ready to eat foods below raw meats What is False Danger Zone (41 °F - 135 °F). If the food is going to be served immediately, it may be reheated to any temperature. The maximum length of time that prepared foods may be held in the temperature danger zone is: A) 3 hours C) 5 hours What does. Time/temperature abuse happens when food is not stored or held at safe temperatures, and hot food is not cooled appropriately before going into cold storage. * Example: DISCARD 9/13 at 11:00 am 4. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. Whole cuts (such as roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. 145° Fahrenheit and allow to rest at least 3 minutes. Between these temperatures the bacteria may grow and make you ill. prizm football cards It also occurs when food is not cooked or reheated to the required temperatures to eliminate pathogens. Make label to include "DISCARD" DATE & TIME. There are four safe ways to thaw food. It is thus desirable to serve food that is held at this temperature or above. Keeping food out of the danger zone will ensure it's safe to eat by limiting the growth of bacteria. the "Temperature Danger Zone" refers to which range of temperatures? 41F-135F. Within this range, bacteria such as Salmonella, E. Times are approximate The temperature of TCS foods can also encourage bacteria growth. Mercury in CFLs and fish are the best known sources of mercury exposure. When food is in the temperature danger zone, pathogens grow and multiply at a fast rate and can make food unsafe to eat. Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145oF with a 3-minute rest time Ham, uncooked (fresh or smoked) 145oF with a 3-minute rest time. brushed and wiped b rinsed. Then, use the following methods and procedures to safely cool your hot food: 1. Which hot-held food is in the temperature danger zone? Fish held at 12 6 ∘ F ( 5 2 ∘ C ) Beans held at 14 1 ∘ F ( 6 1 ∘ C ) Soup held at 15 4 ∘ F ( 6 8 ∘ C ) Steak held at 16 0 ∘ F ( 7 1 ∘ C ) In conclusion, it is crucial to follow ServSafe guidelines to ensure that hot-held food stays out of the temperature danger zone, between 41°F (5°C) and 135°F (57°C), to maintain food safety. 0°C to 4°C / 32°F to 40°F is the cold food zone and is the normal temperature for most refrigerators. Harvests are smaller and that drives up food prices. Bacteria grow most rapidly in this temperature range, doubling in number in just 20 minutes. com This is an example of.