<P> The temperature range in which food - borne bacteria can grow is known as the danger zone . Food safety agencies , such as the United States ' Food Safety and Inspection Service ( FSIS ) , define the danger zone as roughly 4 to 60 ° C ( 39 to 140 ° F ) . The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness ( for example , a refrigerator 's temperature must be kept below 4 ° C ( 40 ° F ) ) , and that food that remains in this zone for more than two hours should not be consumed . Foodborne microorganisms grow much faster in the middle of the zone , at temperatures between 21 and 47 ° C ( 70 and 117 ° F ) . </P>
<P> The temperature range in which food - borne bacteria can grow is known as the danger zone . Food safety agencies , such as the United States ' Food Safety and Inspection Service ( FSIS ) , define the danger zone as roughly 4 to 60 ° C ( 39 to 140 ° F ) . The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness ( for example , a refrigerator 's temperature must be kept below 4 ° C ( 40 ° F ) ) , and that food that remains in this zone for more than two hours should not be consumed . Foodborne microorganisms grow much faster in the middle of the zone , at temperatures between 21 and 47 ° C ( 70 and 117 ° F ) . </P>
what is the temperature of food danger zone
what is the temperature of food danger zone
roughly 4 to 60 ° C ( 39 to 140 ° F )
roughly 4 to 60 ° C ( 39 to 140 ° F )