At what temperature do foodborne pathogens grow most quickly?

Check out Food Temperature for some good resources and information, including a free poster. The really bad temperature range is 20° (room temperature!) up to about 40°. This is why leaving food out is a bad idea. read more

washed, rinsed, and sanitize A foodhandler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. read more

In the US, the "danger zone" for bacteria growth in food is between 40 degrees F and 140 degrees F or 4.5 degrees C and 60 degrees C. If a health inspector checks food temperatures in a commercial kitchen and finds cold food warmer than 40/4.5 or hot food cooler than 140/60, that food must be destroyed. read more