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Danger zone between 5C Till 60C the bacteria can multiply quiqly
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 4–5 to 60 °C (39–41 to 140 °F).
The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.
TEMPERATURE . IN BETWEEN 4.4 -60 DEGREE CELSIUS BACTERIA GROW RAPIDLY
Temperature abuse during transfer and hot holding will result in the multiplication of bacteria.
Safe food handling practices and monitoring of temperature is vital as they restrict bacteria
from multiplying and causing food borne illness.a) 5C - 63C.
Hot food may be held above 63C for a maximum up to 4 hours.
from 4 degree C to 60 degree C
the danger zone as the following:
1- when the food will contact directly with ambient for example air, grease, employee ...etc
2- food processing ( production & sensitization ,cip, ...etc )
we have many things as critical points and take long study.
the temperature range between 40 °F (4.4 ºC) and 140 °F (60 ºC) in which bacteria can grow rapidly
Product temperature more than 5 degree C and less than 60 degree C is in danger zone.
