What is considered the “danger zone” for food storage temperature?
The danger zone is 41 to 135 F within a four-hour timeframe, according to the FDA 2005 Food Code. Quite simply, this means keeping cold foods cold and hot foods hot at all times. Potentially hazardous foods should be as cold as possible during both storage and preparation – 35 to 38 F internal food temperature is ideal. Frozen foods should be kept frozen and thawed a day in advance under refrigeration – not at room temperature or in higher temperatures except in a microwave.
