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Food Safety Zone

Temperature control is an important part of food storage. Perishable foods must be kept out of the “Food Danger Zone”(45-140º F) (7-60º C) as much as possible, because these temperatures support bacterial growth.

 

   
Cooking
Temperatures		 Most disease-causing organisms killed in a few minutes.
Hot Food
Holding		 Bacteris do not multiply, but most
are not killed.
Food
Danger
Zone

Bacteria multiply rapidly.

Cold Food
Storage
(refrigeration)

Food safe for short periods. Little bacteria growth.
Subfreezing Bacteria do not grow, but most are not killed.
Freezer Storage Bacteria do not grow, but most are not killed. Best temperatures for frozen food storage.
 

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