🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 152 (from laksa096)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa152.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://en.wikipedia.org/wiki/Danger_zone_(food_safety)\')), getAhrefsUnparsedNoserviceFromURL(\'https://en.wikipedia.org/wiki/Danger_zone_(food_safety)\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/en.wikipedia.org\/wiki\/Danger_zone_(food_safety)","crawl_time":1774576750,"first_indexed_time":1429290642,"http_code":200,"src_unparsed":"org,wikipedia!en,\/wiki\/Danger_zone_(food_safety) s443","src_root_hash":"17790707453426894952","history_drop_reason":null,"meta_title":"Danger zone (food safety) - Wikipedia","meta_descriptions":[],"attrs_boilerpipe_text":"From Wikipedia, the free encyclopedia\nThe\ndanger zone\nis the temperature range in which food-borne\nbacteria\ncan grow.  Food safety agencies, such as the United States'\nFood Safety and Inspection Service\n(FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F).\n[\n1\n]\n[\n2\n]\n[\n3\n]\nThe FSIS stipulates that\npotentially hazardous food\nshould not be stored at temperatures in this range in order to prevent\nfoodborne illness\n[\na\n]\nand that food that remains in this zone for more than two hours should not be consumed.\n[\n5\n]\nFoodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).\n[\n6\n]\nIn the UK and NI, the Danger Zone is defined as 8 to 63 °C.\n[\n7\n]\nFood-borne bacteria, in large enough numbers, may cause\nfood poisoning\n, symptoms similar to\ngastroenteritis\nor \"stomach flu\" (a misnomer, as true\ninfluenza\nprimarily affects the respiratory system).  Some of the symptoms include stomach cramps,\nnausea\n,\nvomiting\n,\ndiarrhea\n, and\nfever\n.\n[\n8\n]\nFood-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.\n[\n8\n]\nIn Canada, there are approximately 4 million cases of food-borne disease per year.\n[\n9\n]\nThese symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.\n[\n10\n]\nTime and temperature control safety (TCS) plays a critical role in food handling.\n[\n11\n]\n[\n12\n]\nTo prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.\n[\n13\n]\nA logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process.\n[\n14\n]\nIn addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.\n[\n15\n]\nFoods that are potentially hazardous inside the danger zone:\n[\n16\n]\nMeat:\nbeef\n,\npoultry\n,\npork\n,\nseafood\nEggs and other protein-rich foods\nDairy products\nCut or peeled fresh produce\nCooked vegetables, beans, rice, pasta\nSauces, such as gravy\nSprouts\nAny foods containing the above, e.g. casseroles, salads, quiches\nAccording to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as \"a series of ranges that represent different degrees of hazards and risks.\" He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time.\n[\n17\n]\n^\nFor example, a refrigerator's temperature must be kept below 4 °C (40 °F).\n[\n4\n]\n^\n\"Danger Zone (40 °F - 140 °F ) | Food Safety and Inspection Service\"\n. Fsis.usda.gov. 2017-06-28. Archived from\nthe original\non September 14, 2013\n. Retrieved\n2020-03-20\n.\n^\n\"Food Safety Tips for Barbecuing - Health Canada\"\n. Hc-sc.gc.ca. 2011-05-17. Archived from\nthe original\non 2013-05-22\n. Retrieved\n2013-05-13\n.\n^\n\"Victorian Government Health Information\"\n. Archived from\nthe original\non 2012-06-17.\n^\n\"Refrigerator Thermometers: Cold Facts about Food Safety\"\n. U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01.\n^\n\"Refrigeration and Food Safety\"\n. USDA. Archived from\nthe original\non October 6, 2013\n. Retrieved\n11 June\n2015\n.\n^\nMyhrvold, Nathan. \"Modernist cuisine\". The cooking lab. p. 177.\n^\n\"What are 'scores on the doors'? – Knowledge\"\n. 7 June 2021. Archived from\nthe original\non 15 June 2021\n. Retrieved\n8 June\n2021\n.\n^\na\nb\nFood Safety Facts. (n.d). The Canadian Press\n^\n\"Yearly food-borne illness estimates for Canada\"\n. Government of Canada. 24 August 2015\n. Retrieved\n3 March\n2020\n.\n^\nFood Safety Facts. (n.d). Canadian Press, The,\n^\n\"Food Safety — Time\/Temperature Control for Safety (TCS) Food\"\n.\nSCDHEC\n. Retrieved\n2023-09-27\n.\n^\n\"Nebraska Department of Agriculture\"\n.\nNebraska Department of Agriculture\n. Retrieved\n2023-09-27\n.\n^\n\"Customer Care and Help:ServSafe Food Safety Course Content\"\n. Archived from\nthe original\non December 25, 2010\n. Retrieved\nMay 2,\n2011\n.\n^\nStephen Forsythe (2010).\nThe Microbiology of Safe Food\n. Blackwell Publishing Limited. p. 320.\nISBN\n \n978-1-4051-4005-8\n. Retrieved\nApr 8,\n2013\n.\n^\nHernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110.\n^\n\"Factsheet - the temperature danger zone\"\n(PDF)\n.\nArchived\n(PDF)\nfrom the original on 2016-04-18\n. Retrieved\n2020-04-21\n.\n^\n\"The \"Danger Zone\" Reevaluated\"\n.\nFood Safety Magazine\n. 2012-12-06\n. Retrieved\n2020-04-21\n.","attrs_markdown":"[Jump to content](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#bodyContent)\n\nMain menu\n\nMain menu\n\nmove to sidebar\n\nhide\n\nNavigation\n\n- [Main page](https:\/\/en.wikipedia.org\/wiki\/Main_Page \"Visit the main page [z]\")\n- [Contents](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contents \"Guides to browsing Wikipedia\")\n- [Current events](https:\/\/en.wikipedia.org\/wiki\/Portal:Current_events \"Articles related to current events\")\n- [Random article](https:\/\/en.wikipedia.org\/wiki\/Special:Random \"Visit a randomly selected article [x]\")\n- [About Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:About \"Learn about Wikipedia and how it works\")\n- [Contact us](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contact_us \"How to contact Wikipedia\")\n\nContribute\n\n- [Help](https:\/\/en.wikipedia.org\/wiki\/Help:Contents \"Guidance on how to use and edit Wikipedia\")\n- [Learn to edit](https:\/\/en.wikipedia.org\/wiki\/Help:Introduction \"Learn how to edit Wikipedia\")\n- [Community portal](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Community_portal \"The hub for editors\")\n- [Recent changes](https:\/\/en.wikipedia.org\/wiki\/Special:RecentChanges \"A list of recent changes to Wikipedia [r]\")\n- [Upload file](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:File_upload_wizard \"Add images or other media for use on Wikipedia\")\n- [Special pages](https:\/\/en.wikipedia.org\/wiki\/Special:SpecialPages \"A list of all special pages [q]\")\n\n[![](https:\/\/en.wikipedia.org\/static\/images\/icons\/enwiki-25.svg) ![Wikipedia](https:\/\/en.wikipedia.org\/static\/images\/mobile\/copyright\/wikipedia-wordmark-en-25.svg) ![The Free Encyclopedia](https:\/\/en.wikipedia.org\/static\/images\/mobile\/copyright\/wikipedia-tagline-en-25.svg)](https:\/\/en.wikipedia.org\/wiki\/Main_Page)\n\n[Search](https:\/\/en.wikipedia.org\/wiki\/Special:Search \"Search Wikipedia [f]\")\n\nAppearance\n\n- [Donate](https:\/\/donate.wikimedia.org\/?wmf_source=donate&wmf_medium=sidebar&wmf_campaign=en.wikipedia.org&uselang=en)\n- [Create account](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CreateAccount&returnto=Danger+zone+%28food+safety%29 \"You are encouraged to create an account and log in; however, it is not mandatory\")\n- [Log in](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UserLogin&returnto=Danger+zone+%28food+safety%29 \"You're encouraged to log in; however, it's not mandatory. [o]\")\n\nPersonal tools\n\n- [Donate](https:\/\/donate.wikimedia.org\/?wmf_source=donate&wmf_medium=sidebar&wmf_campaign=en.wikipedia.org&uselang=en)\n- [Create account](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CreateAccount&returnto=Danger+zone+%28food+safety%29 \"You are encouraged to create an account and log in; however, it is not mandatory\")\n- [Log in](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UserLogin&returnto=Danger+zone+%28food+safety%29 \"You're encouraged to log in; however, it's not mandatory. [o]\")\n\n## Contents\nmove to sidebar\n\nhide\n\n- [(Top)](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\))\n- [1 See also](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#See_also)\n- [2 Notes](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#Notes)\n- [3 References](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#References)\n\nToggle the table of contents\n\n# Danger zone (food safety)\n3 languages\n\n- [العربية](https:\/\/ar.wikipedia.org\/wiki\/%D9%85%D9%86%D8%B7%D9%82%D8%A9_%D8%A7%D9%84%D8%AE%D8%B7%D8%B1 \"منطقة الخطر – Arabic\")\n- [Bahasa Indonesia](https:\/\/id.wikipedia.org\/wiki\/Zona_bahaya_\\(keamanan_pangan\\) \"Zona bahaya (keamanan pangan) – Indonesian\")\n- [Bahasa Melayu](https:\/\/ms.wikipedia.org\/wiki\/Zon_bahaya_\\(keselamatan_makanan\\) \"Zon bahaya (keselamatan makanan) – Malay\")\n\n[Edit links](https:\/\/www.wikidata.org\/wiki\/Special:EntityPage\/Q5216044#sitelinks-wikipedia \"Edit interlanguage links\")\n\n- [Article](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\) \"View the content page [c]\")\n- [Talk](https:\/\/en.wikipedia.org\/wiki\/Talk:Danger_zone_\\(food_safety\\) \"Discuss improvements to the content page [t]\")\n\nEnglish\n\n- [Read](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\))\n- [Edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=edit \"Edit this page [e]\")\n- [View history](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=history \"Past revisions of this page [h]\")\n\nTools\n\nTools\n\nmove to sidebar\n\nhide\n\nActions\n\n- [Read](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\))\n- [Edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=edit \"Edit this page [e]\")\n- [View history](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=history)\n\nGeneral\n\n- [What links here](https:\/\/en.wikipedia.org\/wiki\/Special:WhatLinksHere\/Danger_zone_\\(food_safety\\) \"List of all English Wikipedia pages containing links to this page [j]\")\n- [Related changes](https:\/\/en.wikipedia.org\/wiki\/Special:RecentChangesLinked\/Danger_zone_\\(food_safety\\) \"Recent changes in pages linked from this page [k]\")\n- [Upload file](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:File_Upload_Wizard \"Upload files [u]\")\n- [Permanent link](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&oldid=1303738623 \"Permanent link to this revision of this page\")\n- [Page information](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=info \"More information about this page\")\n- [Cite this page](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CiteThisPage&page=Danger_zone_%28food_safety%29&id=1303738623&wpFormIdentifier=titleform \"Information on how to cite this page\")\n- [Get shortened URL](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UrlShortener&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FDanger_zone_%28food_safety%29)\n\nPrint\/export\n\n- [Download as PDF](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:DownloadAsPdf&page=Danger_zone_%28food_safety%29&action=show-download-screen \"Download this page as a PDF file\")\n- [Printable version](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&printable=yes \"Printable version of this page [p]\")\n\nIn other projects\n\n- [Wikidata item](https:\/\/www.wikidata.org\/wiki\/Special:EntityPage\/Q5216044 \"Structured data on this page hosted by Wikidata [g]\")\n\nAppearance\n\nmove to sidebar\n\nhide\n\nFrom Wikipedia, the free encyclopedia\n\nTemperature range where food-borne bacteria can grow\n\n| [Food safety](https:\/\/en.wikipedia.org\/wiki\/Food_safety \"Food safety\") |\n|---|\n| [![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/6\/6d\/Food_Safety_1.svg\/120px-Food_Safety_1.svg.png)](https:\/\/en.wikipedia.org\/wiki\/File:Food_Safety_1.svg) |\n| Terms |\n| [Foodborne illness](https:\/\/en.wikipedia.org\/wiki\/Foodborne_illness \"Foodborne illness\") [Good manufacturing practice](https:\/\/en.wikipedia.org\/wiki\/Good_manufacturing_practice \"Good manufacturing practice\") (GMP) [Hazard analysis and critical control points](https:\/\/en.wikipedia.org\/wiki\/Hazard_analysis_and_critical_control_points \"Hazard analysis and critical control points\") (HACCP) [Hazard analysis and risk-based preventive controls](https:\/\/en.wikipedia.org\/wiki\/Hazard_analysis_and_risk-based_preventive_controls \"Hazard analysis and risk-based preventive controls\") (HARPC) [Critical control point](https:\/\/en.wikipedia.org\/wiki\/Critical_control_point \"Critical control point\") |\n| Critical factors |\n| [FAT TOM](https:\/\/en.wikipedia.org\/wiki\/FAT_TOM \"FAT TOM\") [pH](https:\/\/en.wikipedia.org\/wiki\/PH \"PH\") [Water activity (aw)](https:\/\/en.wikipedia.org\/wiki\/Water_activity \"Water activity\") |\n| Bacterial pathogens |\n| *[Clostridium botulinum](https:\/\/en.wikipedia.org\/wiki\/Clostridium_botulinum \"Clostridium botulinum\")* *[Escherichia coli](https:\/\/en.wikipedia.org\/wiki\/Escherichia_coli \"Escherichia coli\")* *[Listeria](https:\/\/en.wikipedia.org\/wiki\/Listeria \"Listeria\")* *[Salmonella](https:\/\/en.wikipedia.org\/wiki\/Salmonella \"Salmonella\")* *[Vibrio cholerae](https:\/\/en.wikipedia.org\/wiki\/Vibrio_cholerae \"Vibrio cholerae\")* *[Cronobacter](https:\/\/en.wikipedia.org\/wiki\/Cronobacter \"Cronobacter\") spp* |\n| Viral pathogens |\n| [Enterovirus](https:\/\/en.wikipedia.org\/wiki\/Enterovirus \"Enterovirus\") [Hepatitis A](https:\/\/en.wikipedia.org\/wiki\/Hepatitis_A \"Hepatitis A\") [Norovirus](https:\/\/en.wikipedia.org\/wiki\/Norovirus \"Norovirus\") [Rotavirus](https:\/\/en.wikipedia.org\/wiki\/Rotavirus \"Rotavirus\") |\n| Parasitic pathogens |\n| *[Cryptosporidium](https:\/\/en.wikipedia.org\/wiki\/Cryptosporidium \"Cryptosporidium\")* *[Entamoeba histolytica](https:\/\/en.wikipedia.org\/wiki\/Entamoeba_histolytica \"Entamoeba histolytica\")* *[Giardia](https:\/\/en.wikipedia.org\/wiki\/Giardia \"Giardia\")* *[Trichinella](https:\/\/en.wikipedia.org\/wiki\/Trichinella \"Trichinella\")* |\n| [v](https:\/\/en.wikipedia.org\/wiki\/Template:Food_safety \"Template:Food safety\") [t](https:\/\/en.wikipedia.org\/wiki\/Template_talk:Food_safety \"Template talk:Food safety\") [e](https:\/\/en.wikipedia.org\/wiki\/Special:EditPage\/Template:Food_safety \"Special:EditPage\/Template:Food safety\") |\n\nThe **danger zone** is the temperature range in which food-borne [bacteria](https:\/\/en.wikipedia.org\/wiki\/Bacteria \"Bacteria\") can grow. Food safety agencies, such as the United States' [Food Safety and Inspection Service](https:\/\/en.wikipedia.org\/wiki\/Food_Safety_and_Inspection_Service \"Food Safety and Inspection Service\") (FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F).[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-1)[\\[2\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-2)[\\[3\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-3) The FSIS stipulates that [potentially hazardous food](https:\/\/en.wikipedia.org\/wiki\/Potentially_hazardous_food \"Potentially hazardous food\") should not be stored at temperatures in this range in order to prevent [foodborne illness](https:\/\/en.wikipedia.org\/wiki\/Foodborne_illness \"Foodborne illness\")[\\[a\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-5) and that food that remains in this zone for more than two hours should not be consumed.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-6) Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[\\[6\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-MC-7) In the UK and NI, the Danger Zone is defined as 8 to 63 °C.[\\[7\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-8)\n\nFood-borne bacteria, in large enough numbers, may cause [food poisoning](https:\/\/en.wikipedia.org\/wiki\/Food_poisoning \"Food poisoning\"), symptoms similar to [gastroenteritis](https:\/\/en.wikipedia.org\/wiki\/Gastroenteritis \"Gastroenteritis\") or \"stomach flu\" (a misnomer, as true [influenza](https:\/\/en.wikipedia.org\/wiki\/Influenza \"Influenza\") primarily affects the respiratory system). Some of the symptoms include stomach cramps, [nausea](https:\/\/en.wikipedia.org\/wiki\/Nausea \"Nausea\"), [vomiting](https:\/\/en.wikipedia.org\/wiki\/Vomiting \"Vomiting\"), [diarrhea](https:\/\/en.wikipedia.org\/wiki\/Diarrhea \"Diarrhea\"), and [fever](https:\/\/en.wikipedia.org\/wiki\/Fever \"Fever\").[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Facts-9) Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Facts-9) In Canada, there are approximately 4 million cases of food-borne disease per year.[\\[9\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-10) These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.[\\[10\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-11)\n\nTime and temperature control safety (TCS) plays a critical role in food handling.[\\[11\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-SCDHEC_e639-12)[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Nebraska_Department_of_Agriculture_d219-13) To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.[\\[13\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-14) A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-15) In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Food-16)\n\nFoods that are potentially hazardous inside the danger zone:[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-17)\n\n- Meat: [beef](https:\/\/en.wikipedia.org\/wiki\/Beef \"Beef\"), [poultry](https:\/\/en.wikipedia.org\/wiki\/Poultry \"Poultry\"), [pork](https:\/\/en.wikipedia.org\/wiki\/Pork \"Pork\"), [seafood](https:\/\/en.wikipedia.org\/wiki\/Seafood \"Seafood\")\n- Eggs and other protein-rich foods\n- Dairy products\n- Cut or peeled fresh produce\n- Cooked vegetables, beans, rice, pasta\n- Sauces, such as gravy\n- Sprouts\n- Any foods containing the above, e.g. casseroles, salads, quiches\n\nAccording to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as \"a series of ranges that represent different degrees of hazards and risks.\" He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-18)\n\n## See also\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=edit&section=1 \"Edit section: See also\")\\]\n\n- [Food safety](https:\/\/en.wikipedia.org\/wiki\/Food_safety \"Food safety\")\n- [![icon](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/d\/d6\/Foodlogo2.svg\/40px-Foodlogo2.svg.png)](https:\/\/en.wikipedia.org\/wiki\/File:Foodlogo2.svg) [Food portal](https:\/\/en.wikipedia.org\/wiki\/Portal:Food \"Portal:Food\")\n- [![icon](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/8\/8b\/Nuvola_apps_kalzium.svg\/40px-Nuvola_apps_kalzium.svg.png)](https:\/\/en.wikipedia.org\/wiki\/File:Nuvola_apps_kalzium.svg) [Science portal](https:\/\/en.wikipedia.org\/wiki\/Portal:Science \"Portal:Science\")\n\n## Notes\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=edit&section=2 \"Edit section: Notes\")\\]\n\n1. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-5)** For example, a refrigerator's temperature must be kept below 4 °C (40 °F).[\\[4\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-4)\n\n## References\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&action=edit&section=3 \"Edit section: References\")\\]\n\n1. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-1)**\n   [\"Danger Zone (40 °F - 140 °F ) \\| Food Safety and Inspection Service\"](https:\/\/web.archive.org\/web\/20130914174042\/http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/ct_index). Fsis.usda.gov. 2017-06-28. Archived from [the original](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/ct_index) on September 14, 2013. Retrieved 2020-03-20.\n2. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-2)**\n   [\"Food Safety Tips for Barbecuing - Health Canada\"](https:\/\/web.archive.org\/web\/20130522045032\/http:\/\/www.hc-sc.gc.ca\/fn-an\/securit\/kitchen-cuisine\/barbecue-eng.php). Hc-sc.gc.ca. 2011-05-17. Archived from [the original](http:\/\/www.hc-sc.gc.ca\/fn-an\/securit\/kitchen-cuisine\/barbecue-eng.php) on 2013-05-22. Retrieved 2013-05-13.\n3. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-3)**\n   [\"Victorian Government Health Information\"](https:\/\/web.archive.org\/web\/20120617235346\/http:\/\/dofoodsafely.health.vic.gov.au\/topics\/topic3\/page8.php). Archived from [the original](http:\/\/dofoodsafely.health.vic.gov.au\/topics\/topic3\/page8.php) on 2012-06-17.\n4. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-4)** [\"Refrigerator Thermometers: Cold Facts about Food Safety\"](https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/refrigerator-thermometers-cold-facts-about-food-safety). U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01.\n5. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-6)**\n   [\"Refrigeration and Food Safety\"](https:\/\/web.archive.org\/web\/20131006010230\/http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/refrigeration-and-food-safety\/ct_index). USDA. Archived from [the original](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/refrigeration-and-food-safety\/ct_index) on October 6, 2013. Retrieved 11 June 2015.\n6. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-MC_7-0)**\n   Myhrvold, Nathan. \"Modernist cuisine\". The cooking lab. p. 177.\n   \n   `{{cite web}}`: Missing or empty `|url=` ([help](https:\/\/en.wikipedia.org\/wiki\/Help:CS1_errors#cite_web_url \"Help:CS1 errors\"))\n7. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-8)**\n   [\"What are 'scores on the doors'? – Knowledge\"](https:\/\/web.archive.org\/web\/20210615010449\/https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=598). 7 June 2021. Archived from [the original](https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=598) on 15 June 2021. Retrieved 8 June 2021.\n8. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Facts_9-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Facts_9-1) Food Safety Facts. (n.d). The Canadian Press\n9. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-10)**\n   [\"Yearly food-borne illness estimates for Canada\"](https:\/\/www.canada.ca\/en\/public-health\/services\/food-borne-illness-canada\/yearly-food-borne-illness-estimates-canada.html). Government of Canada. 24 August 2015. Retrieved 3 March 2020.\n10. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-11)** Food Safety Facts. (n.d). Canadian Press, The,\n11. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-SCDHEC_e639_12-0)**\n    [\"Food Safety — Time\/Temperature Control for Safety (TCS) Food\"](https:\/\/scdhec.gov\/food-safety-timetemperature-control-safety-tcs-food). *SCDHEC*. Retrieved 2023-09-27.\n12. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Nebraska_Department_of_Agriculture_d219_13-0)**\n    [\"Nebraska Department of Agriculture\"](https:\/\/nda.nebraska.gov\/publications\/foods\/hazard.html). *Nebraska Department of Agriculture*. Retrieved 2023-09-27.\n13. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-14)**\n    [\"Customer Care and Help:ServSafe Food Safety Course Content\"](https:\/\/web.archive.org\/web\/20101225103645\/https:\/\/servsafe.com\/Help\/foodsafety\/course\/). Archived from [the original](http:\/\/www.servsafe.com\/Help\/foodsafety\/course\/) on December 25, 2010. Retrieved May 2, 2011.\n14. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-15)**\n    Stephen Forsythe (2010). [*The Microbiology of Safe Food*](https:\/\/books.google.com\/books?id=QWX8wuidSOYC&pg=PT338). Blackwell Publishing Limited. p. 320. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\\(identifier\\) \"ISBN (identifier)\")\n    \n    [978-1-4051-4005-8](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-1-4051-4005-8 \"Special:BookSources\/978-1-4051-4005-8\")\n    \n    . Retrieved Apr 8, 2013.\n15. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Food_16-0)** Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110.\n16. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-17)**\n    [\"Factsheet - the temperature danger zone\"](https:\/\/novascotia.ca\/agri\/documents\/food-safety\/factsheet-dangzone.pdf) (PDF). [Archived](https:\/\/web.archive.org\/web\/20160418002455\/http:\/\/novascotia.ca:80\/agri\/documents\/food-safety\/factsheet-dangzone.pdf) (PDF) from the original on 2016-04-18. Retrieved 2020-04-21.\n17. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-18)**\n    [\"The \"Danger Zone\" Reevaluated\"](https:\/\/www.foodsafetymagazine.com\/magazine-archive1\/februarymarch-2004\/the-danger-zone-reevaluated\/). *Food Safety Magazine*. 2012-12-06. Retrieved 2020-04-21.\n\n![](https:\/\/en.wikipedia.org\/wiki\/Special:CentralAutoLogin\/start?useformat=desktop&type=1x1&usesul3=1)\n\nRetrieved from \"<https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_(food_safety)&oldid=1303738623>\"\n\n[Category](https:\/\/en.wikipedia.org\/wiki\/Help:Category \"Help:Category\"):\n\n- [Food safety](https:\/\/en.wikipedia.org\/wiki\/Category:Food_safety \"Category:Food safety\")\n\nHidden categories:\n\n- [CS1 errors: requires URL](https:\/\/en.wikipedia.org\/wiki\/Category:CS1_errors:_requires_URL \"Category:CS1 errors: requires URL\")\n- [Articles with short description](https:\/\/en.wikipedia.org\/wiki\/Category:Articles_with_short_description \"Category:Articles with short description\")\n- [Short description is different from Wikidata](https:\/\/en.wikipedia.org\/wiki\/Category:Short_description_is_different_from_Wikidata \"Category:Short description is different from Wikidata\")\n\n- This page was last edited on 1 August 2025, at 20:00 (UTC).\n- Text is available under the [Creative Commons Attribution-ShareAlike 4.0 License](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License \"Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License\"); additional terms may apply. By using this site, you agree to the [Terms of Use](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Terms_of_Use \"foundation:Special:MyLanguage\/Policy:Terms of Use\") and [Privacy Policy](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Privacy_policy \"foundation:Special:MyLanguage\/Policy:Privacy policy\"). Wikipedia® is a registered trademark of the [Wikimedia Foundation, Inc.](https:\/\/wikimediafoundation.org\/), a non-profit organization.\n\n- [Privacy policy](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Privacy_policy)\n- [About Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:About)\n- [Disclaimers](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:General_disclaimer)\n- [Contact Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contact_us)\n- [Legal & safety contacts](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Legal:Wikimedia_Foundation_Legal_and_Safety_Contact_Information)\n- [Code of Conduct](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Universal_Code_of_Conduct)\n- [Developers](https:\/\/developer.wikimedia.org\/)\n- [Statistics](https:\/\/stats.wikimedia.org\/#\/en.wikipedia.org)\n- [Cookie statement](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Cookie_statement)\n- [Mobile view](https:\/\/en.wikipedia.org\/w\/index.php?title=Danger_zone_\\(food_safety\\)&mobileaction=toggle_view_mobile)\n\n- [![Wikimedia Foundation](https:\/\/en.wikipedia.org\/static\/images\/footer\/wikimedia.svg)](https:\/\/www.wikimedia.org\/)\n- [![Powered by MediaWiki](https:\/\/en.wikipedia.org\/w\/resources\/assets\/mediawiki_compact.svg)](https:\/\/www.mediawiki.org\/)\n\nSearch\n\nToggle the table of contents\n\nDanger zone (food safety)\n\n3 languages\n\n[Add topic](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\))","attrs_readable_markdown":"From Wikipedia, the free encyclopedia\n\nThe **danger zone** is the temperature range in which food-borne [bacteria](https:\/\/en.wikipedia.org\/wiki\/Bacteria \"Bacteria\") can grow. Food safety agencies, such as the United States' [Food Safety and Inspection Service](https:\/\/en.wikipedia.org\/wiki\/Food_Safety_and_Inspection_Service \"Food Safety and Inspection Service\") (FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F).[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-1)[\\[2\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-2)[\\[3\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-3) The FSIS stipulates that [potentially hazardous food](https:\/\/en.wikipedia.org\/wiki\/Potentially_hazardous_food \"Potentially hazardous food\") should not be stored at temperatures in this range in order to prevent [foodborne illness](https:\/\/en.wikipedia.org\/wiki\/Foodborne_illness \"Foodborne illness\")[\\[a\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-5) and that food that remains in this zone for more than two hours should not be consumed.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-6) Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[\\[6\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-MC-7) In the UK and NI, the Danger Zone is defined as 8 to 63 °C.[\\[7\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-8)\n\nFood-borne bacteria, in large enough numbers, may cause [food poisoning](https:\/\/en.wikipedia.org\/wiki\/Food_poisoning \"Food poisoning\"), symptoms similar to [gastroenteritis](https:\/\/en.wikipedia.org\/wiki\/Gastroenteritis \"Gastroenteritis\") or \"stomach flu\" (a misnomer, as true [influenza](https:\/\/en.wikipedia.org\/wiki\/Influenza \"Influenza\") primarily affects the respiratory system). Some of the symptoms include stomach cramps, [nausea](https:\/\/en.wikipedia.org\/wiki\/Nausea \"Nausea\"), [vomiting](https:\/\/en.wikipedia.org\/wiki\/Vomiting \"Vomiting\"), [diarrhea](https:\/\/en.wikipedia.org\/wiki\/Diarrhea \"Diarrhea\"), and [fever](https:\/\/en.wikipedia.org\/wiki\/Fever \"Fever\").[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Facts-9) Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Facts-9) In Canada, there are approximately 4 million cases of food-borne disease per year.[\\[9\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-10) These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.[\\[10\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-11)\n\nTime and temperature control safety (TCS) plays a critical role in food handling.[\\[11\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-SCDHEC_e639-12)[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Nebraska_Department_of_Agriculture_d219-13) To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.[\\[13\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-14) A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-15) In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-Food-16)\n\nFoods that are potentially hazardous inside the danger zone:[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-17)\n\n- Meat: [beef](https:\/\/en.wikipedia.org\/wiki\/Beef \"Beef\"), [poultry](https:\/\/en.wikipedia.org\/wiki\/Poultry \"Poultry\"), [pork](https:\/\/en.wikipedia.org\/wiki\/Pork \"Pork\"), [seafood](https:\/\/en.wikipedia.org\/wiki\/Seafood \"Seafood\")\n- Eggs and other protein-rich foods\n- Dairy products\n- Cut or peeled fresh produce\n- Cooked vegetables, beans, rice, pasta\n- Sauces, such as gravy\n- Sprouts\n- Any foods containing the above, e.g. casseroles, salads, quiches\n\nAccording to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as \"a series of ranges that represent different degrees of hazards and risks.\" He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-18)\n\n1. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-5)** For example, a refrigerator's temperature must be kept below 4 °C (40 °F).[\\[4\\]](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_note-4)\n\n1. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-1)**\n   [\"Danger Zone (40 °F - 140 °F ) \\| Food Safety and Inspection Service\"](https:\/\/web.archive.org\/web\/20130914174042\/http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/ct_index). Fsis.usda.gov. 2017-06-28. Archived from [the original](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/danger-zone-40-f-140-f\/ct_index) on September 14, 2013. Retrieved 2020-03-20.\n2. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-2)**\n   [\"Food Safety Tips for Barbecuing - Health Canada\"](https:\/\/web.archive.org\/web\/20130522045032\/http:\/\/www.hc-sc.gc.ca\/fn-an\/securit\/kitchen-cuisine\/barbecue-eng.php). Hc-sc.gc.ca. 2011-05-17. Archived from [the original](http:\/\/www.hc-sc.gc.ca\/fn-an\/securit\/kitchen-cuisine\/barbecue-eng.php) on 2013-05-22. Retrieved 2013-05-13.\n3. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-3)**\n   [\"Victorian Government Health Information\"](https:\/\/web.archive.org\/web\/20120617235346\/http:\/\/dofoodsafely.health.vic.gov.au\/topics\/topic3\/page8.php). Archived from [the original](http:\/\/dofoodsafely.health.vic.gov.au\/topics\/topic3\/page8.php) on 2012-06-17.\n4. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-4)** [\"Refrigerator Thermometers: Cold Facts about Food Safety\"](https:\/\/www.fda.gov\/food\/buy-store-serve-safe-food\/refrigerator-thermometers-cold-facts-about-food-safety). U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01.\n5. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-6)**\n   [\"Refrigeration and Food Safety\"](https:\/\/web.archive.org\/web\/20131006010230\/http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/refrigeration-and-food-safety\/ct_index). USDA. Archived from [the original](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/refrigeration-and-food-safety\/ct_index) on October 6, 2013. Retrieved 11 June 2015.\n6. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-MC_7-0)**\n   Myhrvold, Nathan. \"Modernist cuisine\". The cooking lab. p. 177.\n7. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-8)**\n   [\"What are 'scores on the doors'? – Knowledge\"](https:\/\/web.archive.org\/web\/20210615010449\/https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=598). 7 June 2021. Archived from [the original](https:\/\/www.thesaferfoodgroup.com\/knowledge\/?p=598) on 15 June 2021. Retrieved 8 June 2021.\n8. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Facts_9-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Facts_9-1) Food Safety Facts. (n.d). The Canadian Press\n9. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-10)**\n   [\"Yearly food-borne illness estimates for Canada\"](https:\/\/www.canada.ca\/en\/public-health\/services\/food-borne-illness-canada\/yearly-food-borne-illness-estimates-canada.html). Government of Canada. 24 August 2015. Retrieved 3 March 2020.\n10. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-11)** Food Safety Facts. (n.d). Canadian Press, The,\n11. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-SCDHEC_e639_12-0)**\n    [\"Food Safety — Time\/Temperature Control for Safety (TCS) Food\"](https:\/\/scdhec.gov\/food-safety-timetemperature-control-safety-tcs-food). *SCDHEC*. Retrieved 2023-09-27.\n12. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Nebraska_Department_of_Agriculture_d219_13-0)**\n    [\"Nebraska Department of Agriculture\"](https:\/\/nda.nebraska.gov\/publications\/foods\/hazard.html). *Nebraska Department of Agriculture*. Retrieved 2023-09-27.\n13. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-14)**\n    [\"Customer Care and Help:ServSafe Food Safety Course Content\"](https:\/\/web.archive.org\/web\/20101225103645\/https:\/\/servsafe.com\/Help\/foodsafety\/course\/). Archived from [the original](http:\/\/www.servsafe.com\/Help\/foodsafety\/course\/) on December 25, 2010. Retrieved May 2, 2011.\n14. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-15)**\n    Stephen Forsythe (2010). [*The Microbiology of Safe Food*](https:\/\/books.google.com\/books?id=QWX8wuidSOYC&pg=PT338). Blackwell Publishing Limited. p. 320. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\\(identifier\\) \"ISBN (identifier)\")\n    \n    [978-1-4051-4005-8](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-1-4051-4005-8 \"Special:BookSources\/978-1-4051-4005-8\")\n    \n    . Retrieved Apr 8, 2013.\n15. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-Food_16-0)** Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110.\n16. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-17)**\n    [\"Factsheet - the temperature danger zone\"](https:\/\/novascotia.ca\/agri\/documents\/food-safety\/factsheet-dangzone.pdf) (PDF). [Archived](https:\/\/web.archive.org\/web\/20160418002455\/http:\/\/novascotia.ca:80\/agri\/documents\/food-safety\/factsheet-dangzone.pdf) (PDF) from the original on 2016-04-18. Retrieved 2020-04-21.\n17. **[^](https:\/\/en.wikipedia.org\/wiki\/Danger_zone_\\(food_safety\\)#cite_ref-18)**\n    [\"The \"Danger Zone\" Reevaluated\"](https:\/\/www.foodsafetymagazine.com\/magazine-archive1\/februarymarch-2004\/the-danger-zone-reevaluated\/). *Food Safety Magazine*. 2012-12-06. Retrieved 2020-04-21.","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":632,\"\/Food_and_Drink\/Food\":605,\"\/Food_and_Drink\/Food\/Other\":536,\"\/Health\":341,\"\/Health\/Public_Health\":297,\"\/Health\/Public_Health\/Health_Policy\":126}","ml_types_json":"{\"\/Article\":999,\"\/Article\/Wiki\":936}","ml_intent_types_json":"{\"Informational\":999}","meta_language":"en","attrs_author":null,"attrs_publish_time":0,"attrs_original_publish_time":1429290642,"attrs_is_republished":0,"attrs_nr_words":"1187","attrs_boilerpipe_nr_words":"829","body_ext_links_number":38,"body_int_links_number":95,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":161,"download_ttfb_msec":159,"download_size":20024}

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From Wikipedia, the free encyclopedia The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains in this zone for more than two hours should not be consumed. [ 5 ] Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F). [ 6 ] In the UK and NI, the Danger Zone is defined as 8 to 63 °C. [ 7 ] Food-borne bacteria, in large enough numbers, may cause food poisoning , symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea , vomiting , diarrhea , and fever . [ 8 ] Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. [ 8 ] In Canada, there are approximately 4 million cases of food-borne disease per year. [ 9 ] These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [ 10 ] Time and temperature control safety (TCS) plays a critical role in food handling. [ 11 ] [ 12 ] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [ 13 ] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ] In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [ 15 ] Foods that are potentially hazardous inside the danger zone: [ 16 ] Meat: beef , poultry , pork , seafood Eggs and other protein-rich foods Dairy products Cut or peeled fresh produce Cooked vegetables, beans, rice, pasta Sauces, such as gravy Sprouts Any foods containing the above, e.g. casseroles, salads, quiches According to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as "a series of ranges that represent different degrees of hazards and risks." He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time. [ 17 ] ^ For example, a refrigerator's temperature must be kept below 4 °C (40 °F). [ 4 ] ^ "Danger Zone (40 °F - 140 °F ) | Food Safety and Inspection Service" . Fsis.usda.gov. 2017-06-28. Archived from the original on September 14, 2013 . Retrieved 2020-03-20 . ^ "Food Safety Tips for Barbecuing - Health Canada" . Hc-sc.gc.ca. 2011-05-17. Archived from the original on 2013-05-22 . Retrieved 2013-05-13 . ^ "Victorian Government Health Information" . Archived from the original on 2012-06-17. ^ "Refrigerator Thermometers: Cold Facts about Food Safety" . U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01. ^ "Refrigeration and Food Safety" . USDA. Archived from the original on October 6, 2013 . Retrieved 11 June 2015 . ^ Myhrvold, Nathan. "Modernist cuisine". The cooking lab. p. 177. ^ "What are 'scores on the doors'? – Knowledge" . 7 June 2021. Archived from the original on 15 June 2021 . Retrieved 8 June 2021 . ^ a b Food Safety Facts. (n.d). The Canadian Press ^ "Yearly food-borne illness estimates for Canada" . Government of Canada. 24 August 2015 . Retrieved 3 March 2020 . ^ Food Safety Facts. (n.d). Canadian Press, The, ^ "Food Safety — Time/Temperature Control for Safety (TCS) Food" . SCDHEC . Retrieved 2023-09-27 . ^ "Nebraska Department of Agriculture" . Nebraska Department of Agriculture . Retrieved 2023-09-27 . ^ "Customer Care and Help:ServSafe Food Safety Course Content" . Archived from the original on December 25, 2010 . Retrieved May 2, 2011 . ^ Stephen Forsythe (2010). The Microbiology of Safe Food . Blackwell Publishing Limited. p. 320. ISBN 978-1-4051-4005-8 . Retrieved Apr 8, 2013 . ^ Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110. ^ "Factsheet - the temperature danger zone" (PDF) . Archived (PDF) from the original on 2016-04-18 . Retrieved 2020-04-21 . ^ "The "Danger Zone" Reevaluated" . Food Safety Magazine . 2012-12-06 . Retrieved 2020-04-21 .

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[Wikidata item](https://www.wikidata.org/wiki/Special:EntityPage/Q5216044 "Structured data on this page hosted by Wikidata [g]") Appearance move to sidebar hide From Wikipedia, the free encyclopedia Temperature range where food-borne bacteria can grow | [Food safety](https://en.wikipedia.org/wiki/Food_safety "Food safety") | |---| | [![](https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Food_Safety_1.svg/120px-Food_Safety_1.svg.png)](https://en.wikipedia.org/wiki/File:Food_Safety_1.svg) | | Terms | | [Foodborne illness](https://en.wikipedia.org/wiki/Foodborne_illness "Foodborne illness") [Good manufacturing practice](https://en.wikipedia.org/wiki/Good_manufacturing_practice "Good manufacturing practice") (GMP) [Hazard analysis and critical control points](https://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points "Hazard analysis and critical control points") (HACCP) [Hazard analysis and risk-based preventive controls](https://en.wikipedia.org/wiki/Hazard_analysis_and_risk-based_preventive_controls "Hazard analysis and risk-based preventive controls") (HARPC) [Critical control point](https://en.wikipedia.org/wiki/Critical_control_point "Critical control point") | | Critical factors | | [FAT TOM](https://en.wikipedia.org/wiki/FAT_TOM "FAT TOM") [pH](https://en.wikipedia.org/wiki/PH "PH") [Water activity (aw)](https://en.wikipedia.org/wiki/Water_activity "Water activity") | | Bacterial pathogens | | *[Clostridium botulinum](https://en.wikipedia.org/wiki/Clostridium_botulinum "Clostridium botulinum")* *[Escherichia coli](https://en.wikipedia.org/wiki/Escherichia_coli "Escherichia coli")* *[Listeria](https://en.wikipedia.org/wiki/Listeria "Listeria")* *[Salmonella](https://en.wikipedia.org/wiki/Salmonella "Salmonella")* *[Vibrio cholerae](https://en.wikipedia.org/wiki/Vibrio_cholerae "Vibrio cholerae")* *[Cronobacter](https://en.wikipedia.org/wiki/Cronobacter "Cronobacter") spp* | | Viral pathogens | | [Enterovirus](https://en.wikipedia.org/wiki/Enterovirus "Enterovirus") [Hepatitis A](https://en.wikipedia.org/wiki/Hepatitis_A "Hepatitis A") [Norovirus](https://en.wikipedia.org/wiki/Norovirus "Norovirus") [Rotavirus](https://en.wikipedia.org/wiki/Rotavirus "Rotavirus") | | Parasitic pathogens | | *[Cryptosporidium](https://en.wikipedia.org/wiki/Cryptosporidium "Cryptosporidium")* *[Entamoeba histolytica](https://en.wikipedia.org/wiki/Entamoeba_histolytica "Entamoeba histolytica")* *[Giardia](https://en.wikipedia.org/wiki/Giardia "Giardia")* *[Trichinella](https://en.wikipedia.org/wiki/Trichinella "Trichinella")* | | [v](https://en.wikipedia.org/wiki/Template:Food_safety "Template:Food safety") [t](https://en.wikipedia.org/wiki/Template_talk:Food_safety "Template talk:Food safety") [e](https://en.wikipedia.org/wiki/Special:EditPage/Template:Food_safety "Special:EditPage/Template:Food safety") | The **danger zone** is the temperature range in which food-borne [bacteria](https://en.wikipedia.org/wiki/Bacteria "Bacteria") can grow. Food safety agencies, such as the United States' [Food Safety and Inspection Service](https://en.wikipedia.org/wiki/Food_Safety_and_Inspection_Service "Food Safety and Inspection Service") (FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F).[\[1\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-1)[\[2\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-2)[\[3\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-3) The FSIS stipulates that [potentially hazardous food](https://en.wikipedia.org/wiki/Potentially_hazardous_food "Potentially hazardous food") should not be stored at temperatures in this range in order to prevent [foodborne illness](https://en.wikipedia.org/wiki/Foodborne_illness "Foodborne illness")[\[a\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-5) and that food that remains in this zone for more than two hours should not be consumed.[\[5\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-6) Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[\[6\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-MC-7) In the UK and NI, the Danger Zone is defined as 8 to 63 °C.[\[7\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-8) Food-borne bacteria, in large enough numbers, may cause [food poisoning](https://en.wikipedia.org/wiki/Food_poisoning "Food poisoning"), symptoms similar to [gastroenteritis](https://en.wikipedia.org/wiki/Gastroenteritis "Gastroenteritis") or "stomach flu" (a misnomer, as true [influenza](https://en.wikipedia.org/wiki/Influenza "Influenza") primarily affects the respiratory system). Some of the symptoms include stomach cramps, [nausea](https://en.wikipedia.org/wiki/Nausea "Nausea"), [vomiting](https://en.wikipedia.org/wiki/Vomiting "Vomiting"), [diarrhea](https://en.wikipedia.org/wiki/Diarrhea "Diarrhea"), and [fever](https://en.wikipedia.org/wiki/Fever "Fever").[\[8\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Facts-9) Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.[\[8\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Facts-9) In Canada, there are approximately 4 million cases of food-borne disease per year.[\[9\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-10) These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.[\[10\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-11) Time and temperature control safety (TCS) plays a critical role in food handling.[\[11\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-SCDHEC_e639-12)[\[12\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Nebraska_Department_of_Agriculture_d219-13) To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.[\[13\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-14) A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process.[\[14\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-15) In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.[\[15\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Food-16) Foods that are potentially hazardous inside the danger zone:[\[16\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-17) - Meat: [beef](https://en.wikipedia.org/wiki/Beef "Beef"), [poultry](https://en.wikipedia.org/wiki/Poultry "Poultry"), [pork](https://en.wikipedia.org/wiki/Pork "Pork"), [seafood](https://en.wikipedia.org/wiki/Seafood "Seafood") - Eggs and other protein-rich foods - Dairy products - Cut or peeled fresh produce - Cooked vegetables, beans, rice, pasta - Sauces, such as gravy - Sprouts - Any foods containing the above, e.g. casseroles, salads, quiches According to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as "a series of ranges that represent different degrees of hazards and risks." He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time.[\[17\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-18) ## See also \[[edit](https://en.wikipedia.org/w/index.php?title=Danger_zone_\(food_safety\)&action=edit&section=1 "Edit section: See also")\] - [Food safety](https://en.wikipedia.org/wiki/Food_safety "Food safety") - [![icon](https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/40px-Foodlogo2.svg.png)](https://en.wikipedia.org/wiki/File:Foodlogo2.svg) [Food portal](https://en.wikipedia.org/wiki/Portal:Food "Portal:Food") - [![icon](https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Nuvola_apps_kalzium.svg/40px-Nuvola_apps_kalzium.svg.png)](https://en.wikipedia.org/wiki/File:Nuvola_apps_kalzium.svg) [Science portal](https://en.wikipedia.org/wiki/Portal:Science "Portal:Science") ## Notes \[[edit](https://en.wikipedia.org/w/index.php?title=Danger_zone_\(food_safety\)&action=edit&section=2 "Edit section: Notes")\] 1. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-5)** For example, a refrigerator's temperature must be kept below 4 °C (40 °F).[\[4\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-4) ## References \[[edit](https://en.wikipedia.org/w/index.php?title=Danger_zone_\(food_safety\)&action=edit&section=3 "Edit section: References")\] 1. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-1)** ["Danger Zone (40 °F - 140 °F ) \| Food Safety and Inspection Service"](https://web.archive.org/web/20130914174042/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index). Fsis.usda.gov. 2017-06-28. Archived from [the original](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index) on September 14, 2013. Retrieved 2020-03-20. 2. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-2)** ["Food Safety Tips for Barbecuing - Health Canada"](https://web.archive.org/web/20130522045032/http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php). Hc-sc.gc.ca. 2011-05-17. Archived from [the original](http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php) on 2013-05-22. Retrieved 2013-05-13. 3. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-3)** ["Victorian Government Health Information"](https://web.archive.org/web/20120617235346/http://dofoodsafely.health.vic.gov.au/topics/topic3/page8.php). Archived from [the original](http://dofoodsafely.health.vic.gov.au/topics/topic3/page8.php) on 2012-06-17. 4. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-4)** ["Refrigerator Thermometers: Cold Facts about Food Safety"](https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety). U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01. 5. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-6)** ["Refrigeration and Food Safety"](https://web.archive.org/web/20131006010230/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/refrigeration-and-food-safety/ct_index). USDA. Archived from [the original](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/refrigeration-and-food-safety/ct_index) on October 6, 2013. Retrieved 11 June 2015. 6. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-MC_7-0)** Myhrvold, Nathan. "Modernist cuisine". The cooking lab. p. 177. `{{cite web}}`: Missing or empty `|url=` ([help](https://en.wikipedia.org/wiki/Help:CS1_errors#cite_web_url "Help:CS1 errors")) 7. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-8)** ["What are 'scores on the doors'? – Knowledge"](https://web.archive.org/web/20210615010449/https://www.thesaferfoodgroup.com/knowledge/?p=598). 7 June 2021. Archived from [the original](https://www.thesaferfoodgroup.com/knowledge/?p=598) on 15 June 2021. Retrieved 8 June 2021. 8. ^ [***a***](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Facts_9-0) [***b***](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Facts_9-1) Food Safety Facts. (n.d). The Canadian Press 9. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-10)** ["Yearly food-borne illness estimates for Canada"](https://www.canada.ca/en/public-health/services/food-borne-illness-canada/yearly-food-borne-illness-estimates-canada.html). Government of Canada. 24 August 2015. Retrieved 3 March 2020. 10. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-11)** Food Safety Facts. (n.d). Canadian Press, The, 11. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-SCDHEC_e639_12-0)** ["Food Safety — Time/Temperature Control for Safety (TCS) Food"](https://scdhec.gov/food-safety-timetemperature-control-safety-tcs-food). *SCDHEC*. Retrieved 2023-09-27. 12. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Nebraska_Department_of_Agriculture_d219_13-0)** ["Nebraska Department of Agriculture"](https://nda.nebraska.gov/publications/foods/hazard.html). *Nebraska Department of Agriculture*. Retrieved 2023-09-27. 13. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-14)** ["Customer Care and Help:ServSafe Food Safety Course Content"](https://web.archive.org/web/20101225103645/https://servsafe.com/Help/foodsafety/course/). Archived from [the original](http://www.servsafe.com/Help/foodsafety/course/) on December 25, 2010. Retrieved May 2, 2011. 14. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-15)** Stephen Forsythe (2010). [*The Microbiology of Safe Food*](https://books.google.com/books?id=QWX8wuidSOYC&pg=PT338). Blackwell Publishing Limited. p. 320. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)") [978-1-4051-4005-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4051-4005-8 "Special:BookSources/978-1-4051-4005-8") . Retrieved Apr 8, 2013. 15. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Food_16-0)** Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110. 16. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-17)** ["Factsheet - the temperature danger zone"](https://novascotia.ca/agri/documents/food-safety/factsheet-dangzone.pdf) (PDF). [Archived](https://web.archive.org/web/20160418002455/http://novascotia.ca:80/agri/documents/food-safety/factsheet-dangzone.pdf) (PDF) from the original on 2016-04-18. Retrieved 2020-04-21. 17. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-18)** ["The "Danger Zone" Reevaluated"](https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/). *Food Safety Magazine*. 2012-12-06. Retrieved 2020-04-21. ![](https://en.wikipedia.org/wiki/Special:CentralAutoLogin/start?useformat=desktop&type=1x1&usesul3=1) Retrieved from "<https://en.wikipedia.org/w/index.php?title=Danger_zone_(food_safety)&oldid=1303738623>" [Category](https://en.wikipedia.org/wiki/Help:Category "Help:Category"): - [Food safety](https://en.wikipedia.org/wiki/Category:Food_safety "Category:Food safety") Hidden categories: - [CS1 errors: requires URL](https://en.wikipedia.org/wiki/Category:CS1_errors:_requires_URL "Category:CS1 errors: requires URL") - [Articles with short description](https://en.wikipedia.org/wiki/Category:Articles_with_short_description "Category:Articles with short description") - [Short description is different from Wikidata](https://en.wikipedia.org/wiki/Category:Short_description_is_different_from_Wikidata "Category:Short description is different from Wikidata") - This page was last edited on 1 August 2025, at 20:00 (UTC). - Text is available under the [Creative Commons Attribution-ShareAlike 4.0 License](https://en.wikipedia.org/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License "Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License"); additional terms may apply. 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From Wikipedia, the free encyclopedia The **danger zone** is the temperature range in which food-borne [bacteria](https://en.wikipedia.org/wiki/Bacteria "Bacteria") can grow. Food safety agencies, such as the United States' [Food Safety and Inspection Service](https://en.wikipedia.org/wiki/Food_Safety_and_Inspection_Service "Food Safety and Inspection Service") (FSIS), define the danger zone as roughly 4 to 60 °C (40 to 140 °F).[\[1\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-1)[\[2\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-2)[\[3\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-3) The FSIS stipulates that [potentially hazardous food](https://en.wikipedia.org/wiki/Potentially_hazardous_food "Potentially hazardous food") should not be stored at temperatures in this range in order to prevent [foodborne illness](https://en.wikipedia.org/wiki/Foodborne_illness "Foodborne illness")[\[a\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-5) and that food that remains in this zone for more than two hours should not be consumed.[\[5\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-6) Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[\[6\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-MC-7) In the UK and NI, the Danger Zone is defined as 8 to 63 °C.[\[7\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-8) Food-borne bacteria, in large enough numbers, may cause [food poisoning](https://en.wikipedia.org/wiki/Food_poisoning "Food poisoning"), symptoms similar to [gastroenteritis](https://en.wikipedia.org/wiki/Gastroenteritis "Gastroenteritis") or "stomach flu" (a misnomer, as true [influenza](https://en.wikipedia.org/wiki/Influenza "Influenza") primarily affects the respiratory system). Some of the symptoms include stomach cramps, [nausea](https://en.wikipedia.org/wiki/Nausea "Nausea"), [vomiting](https://en.wikipedia.org/wiki/Vomiting "Vomiting"), [diarrhea](https://en.wikipedia.org/wiki/Diarrhea "Diarrhea"), and [fever](https://en.wikipedia.org/wiki/Fever "Fever").[\[8\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Facts-9) Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.[\[8\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Facts-9) In Canada, there are approximately 4 million cases of food-borne disease per year.[\[9\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-10) These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food.[\[10\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-11) Time and temperature control safety (TCS) plays a critical role in food handling.[\[11\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-SCDHEC_e639-12)[\[12\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Nebraska_Department_of_Agriculture_d219-13) To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.[\[13\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-14) A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process.[\[14\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-15) In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.[\[15\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-Food-16) Foods that are potentially hazardous inside the danger zone:[\[16\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-17) - Meat: [beef](https://en.wikipedia.org/wiki/Beef "Beef"), [poultry](https://en.wikipedia.org/wiki/Poultry "Poultry"), [pork](https://en.wikipedia.org/wiki/Pork "Pork"), [seafood](https://en.wikipedia.org/wiki/Seafood "Seafood") - Eggs and other protein-rich foods - Dairy products - Cut or peeled fresh produce - Cooked vegetables, beans, rice, pasta - Sauces, such as gravy - Sprouts - Any foods containing the above, e.g. casseroles, salads, quiches According to Bryan (2004), a more complex, but more comprehensive picture of food safety hazards can be given by full consideration of the many factors involved. He advocates seeing the danger zone as "a series of ranges that represent different degrees of hazards and risks." He presents the danger zone in a chart of time versus temperature as having a zone of high danger in which foods are at temperatures between 30C and 45C for several hours, surrounded by two zones of lesser danger involving exposure at lower temperatures for longer periods of time.[\[17\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-18) 1. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-5)** For example, a refrigerator's temperature must be kept below 4 °C (40 °F).[\[4\]](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_note-4) 1. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-1)** ["Danger Zone (40 °F - 140 °F ) \| Food Safety and Inspection Service"](https://web.archive.org/web/20130914174042/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index). Fsis.usda.gov. 2017-06-28. Archived from [the original](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index) on September 14, 2013. Retrieved 2020-03-20. 2. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-2)** ["Food Safety Tips for Barbecuing - Health Canada"](https://web.archive.org/web/20130522045032/http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php). Hc-sc.gc.ca. 2011-05-17. Archived from [the original](http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php) on 2013-05-22. Retrieved 2013-05-13. 3. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-3)** ["Victorian Government Health Information"](https://web.archive.org/web/20120617235346/http://dofoodsafely.health.vic.gov.au/topics/topic3/page8.php). Archived from [the original](http://dofoodsafely.health.vic.gov.au/topics/topic3/page8.php) on 2012-06-17. 4. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-4)** ["Refrigerator Thermometers: Cold Facts about Food Safety"](https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety). U.S. Food and Drug Administration. 2013-11-01. Retrieved 2014-02-01. 5. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-6)** ["Refrigeration and Food Safety"](https://web.archive.org/web/20131006010230/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/refrigeration-and-food-safety/ct_index). USDA. Archived from [the original](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/refrigeration-and-food-safety/ct_index) on October 6, 2013. Retrieved 11 June 2015. 6. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-MC_7-0)** Myhrvold, Nathan. "Modernist cuisine". The cooking lab. p. 177. 7. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-8)** ["What are 'scores on the doors'? – Knowledge"](https://web.archive.org/web/20210615010449/https://www.thesaferfoodgroup.com/knowledge/?p=598). 7 June 2021. Archived from [the original](https://www.thesaferfoodgroup.com/knowledge/?p=598) on 15 June 2021. Retrieved 8 June 2021. 8. ^ [***a***](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Facts_9-0) [***b***](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Facts_9-1) Food Safety Facts. (n.d). The Canadian Press 9. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-10)** ["Yearly food-borne illness estimates for Canada"](https://www.canada.ca/en/public-health/services/food-borne-illness-canada/yearly-food-borne-illness-estimates-canada.html). Government of Canada. 24 August 2015. Retrieved 3 March 2020. 10. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-11)** Food Safety Facts. (n.d). Canadian Press, The, 11. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-SCDHEC_e639_12-0)** ["Food Safety — Time/Temperature Control for Safety (TCS) Food"](https://scdhec.gov/food-safety-timetemperature-control-safety-tcs-food). *SCDHEC*. Retrieved 2023-09-27. 12. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Nebraska_Department_of_Agriculture_d219_13-0)** ["Nebraska Department of Agriculture"](https://nda.nebraska.gov/publications/foods/hazard.html). *Nebraska Department of Agriculture*. Retrieved 2023-09-27. 13. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-14)** ["Customer Care and Help:ServSafe Food Safety Course Content"](https://web.archive.org/web/20101225103645/https://servsafe.com/Help/foodsafety/course/). Archived from [the original](http://www.servsafe.com/Help/foodsafety/course/) on December 25, 2010. Retrieved May 2, 2011. 14. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-15)** Stephen Forsythe (2010). [*The Microbiology of Safe Food*](https://books.google.com/books?id=QWX8wuidSOYC&pg=PT338). Blackwell Publishing Limited. p. 320. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)") [978-1-4051-4005-8](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4051-4005-8 "Special:BookSources/978-1-4051-4005-8") . Retrieved Apr 8, 2013. 15. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-Food_16-0)** Hernandez, J. (2000). Food safety: to keep food safe, stay out of the danger zone. Restaurant Hospitality, 84(6), 104-110. 16. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-17)** ["Factsheet - the temperature danger zone"](https://novascotia.ca/agri/documents/food-safety/factsheet-dangzone.pdf) (PDF). [Archived](https://web.archive.org/web/20160418002455/http://novascotia.ca:80/agri/documents/food-safety/factsheet-dangzone.pdf) (PDF) from the original on 2016-04-18. Retrieved 2020-04-21. 17. **[^](https://en.wikipedia.org/wiki/Danger_zone_\(food_safety\)#cite_ref-18)** ["The "Danger Zone" Reevaluated"](https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/). *Food Safety Magazine*. 2012-12-06. Retrieved 2020-04-21.

ML Classification

ML Categories

/Food_and_Drink		63.2%
/Food_and_Drink/Food		60.5%
/Food_and_Drink/Food/Other		53.6%
/Health		34.1%
/Health/Public_Health		29.7%
/Health/Public_Health/Health_Policy		12.6%

Raw JSON

{
    "/Food_and_Drink": 632,
    "/Food_and_Drink/Food": 605,
    "/Food_and_Drink/Food/Other": 536,
    "/Health": 341,
    "/Health/Public_Health": 297,
    "/Health/Public_Health/Health_Policy": 126
}

ML Page Types

/Article		99.9%
/Article/Wiki		93.6%

Raw JSON

{
    "/Article": 999,
    "/Article/Wiki": 936
}

ML Intent Types

Informational

99.9%

Raw JSON

{
    "Informational": 999
}

Content Metadata

Language

Author

null

Publish Time

not set

Original Publish Time

2015-04-17 17:10:42 (11 years ago)

Republished

Word Count (Total)

1,187

Word Count (Content)

829

Links

External Links

Internal Links

Technical SEO

Meta Nofollow

Meta Noarchive

JS Rendered

Redirect Target

null

Performance

Download Time (ms)

161

TTFB (ms)

159

Download Size (bytes)

20,024

Shard

152 (laksa)

Root Hash

17790707453426894952

Unparsed URL

org,wikipedia!en,/wiki/Danger_zone_(food_safety) s443