Eating Safely: Frequently Asked Questions
Bacteria grow quickly in the "danger zone" between 40 and 140 °F. To keep food out of this "danger zone," keep cold food cold and hot food hot. [Image courtesy USDA]
Bacteria grow quickly in the "danger zone" between 40 and 140 °F. To keep food out of this "danger zone," keep cold food cold and hot food hot. [Image courtesy USDA]
