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TEMPERATURE CONTROL AND THE TEMPERATURE DANGER ZONE Food can look, smell and taste perfectly normal—and still be unsafe. The Temperature Danger Zone is approximately 5°C to 60°C (41°F to 140°F). Within this range, harmful microorganisms can multiply rapidly, increasing the risk of foodborne illness. Protect your customers by controlling both time and temperature: 🌡️ Keep cold food at 5°C or below 🔥 Keep hot food at 60°C or above ⏱️ Minimize the time food remains within the danger zone 🥶 Cool
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TEMPERATURE CONTROL AND THE TEMPERATURE DANGER ZONE Food can look, smell and taste perfectly normal—and still be unsafe. The Temperature Danger Zone is approximately 5°C to 60°C (41°F to 140°F). Within this range, harmful microorganisms can multiply rapidly, increasing the risk of foodborne illness. Protect your customers by controlling both time and temperature: 🌡️ Keep cold food at 5°C or below 🔥 Keep hot food at 60°C or above ⏱️ Minimize the time food remains within the danger zone 🥶 Cool
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