Danger zone (food safety)

The danger zone is the temperature range in which food-borne bacteria can readily grow. Food safety agencies define the danger zone differently, with the high and low temperatures of the range being 4 to 63 °C (39 to 145 °F). Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness. According to the United States' Food Safety and Inspection Service (FSIS), food that remains in the danger zone for more than two hours should not be consumed. Foods at risk include meat, dairy products, and produce.

Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis, including stomach cramps, nausea, vomiting, diarrhea, and fever. Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. Symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.

A logarithmic relationship exists between microbial cell death and temperature, so a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. Time and temperature control safety (TCS) plays a critical role in food handling; safe handling minimizes the amount of time food spends in the danger zone. Foods should also be moved through the danger zone as few times as possible when reheating or cooling.