The danger zone refers to the temperature range that accelerates bacteria growth in food. Temperatures 41 - 135 degrees Fahrenheit represent this danger zone (5 - 57 degrees Celsius). When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the food to spoil.

Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for consumption. Foods may smell and appear normal but could contain harmful amounts of bacteria that will cause foodborne illness. Some of the most common foodborne pathogens are Salmonella, Listeria, and E. coli. Symptoms of food poisoning caused by E. coli may include severe stomach pain, vomiting, and mild fever. E. coli infections often resolve within 10 days, yet these pathogens may cause serious illness — even death in some cases. Salmonella is another common foodborne pathogen that can grow may cause symptoms such as nausea, vomiting, stomach pain. Vibrio bacteria, which live in coastal ecosystems, can infect you through your food. This may cause gastrointestinal symptoms such as nausea, and vomiting.

Along with cross-contamination, time temperature abuse is a common source of foodborne illness, making it a major health code violation. Foods may become time-temperature abused in three ways: 1. Foods are not held or stored at food safe temperatures 2. Food is not cooked or reheated to the temperature required to eliminate possible pathogens 3. Hot food is not cooled properly before being placed in cold storage How Long Can Food Stay in the Temperature Danger Zone? 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away. Within the 4-hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. Checking temps every 2 hours allows for a greater window to perform any necessary corrective actions.