The maximum number of hours that food can be held in the food danger is zone is 2 hours. Beyond this, food is suspected to have high amounts of bacteria that may cause illness and is recommended for disposal.
Further Explanation:
The food danger zone is the temperature range between 40°F to 140°F. At these temperatures, bacteria grow more rapidly than at other temperatures. At extremely low and high temperatures, bacteria die, but at the food danger zone, they have the temperature that is most suitable for their growth. Bacteria need food, water, and the proper environmental conditions in order to grow and multiply. At 40°F to 140°F (food danger zone), bacteria multiply quickly, with their number doubling within 20 minutes. At this rate, bacteria levels in the food rise making it unsafe for consumption.
It is recommended, therefore, to keep food at temperatures below or well-above the danger zone. Before serving, cold food must be iced and kept at temperatures equal to or below 40°F and hot food warmed at temperatures above 140°F in warming containers and dishes.
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Keywords: food danger zone, food safety
