Danger Zone Culinary. Proper temperature control is key for maintaining the safety of perishable foods such as fresh produce prepared meals meats and eggs and dairy. The temperature range 40 to 140 degrees Fahrenheit at which foods spoil.
04112020 Between 4C 40F and 60C 140F is called the temperature danger zone. Bacteria grow most rapidly in the range of temperatures between 40 F and 140 F doubling in number in as little as 20. Or the thickness-specific.
13032021 Beef lamb and pork.
158F or 145F held for 4 minutes or 140F held for 12 minutes or 130F held for 112 minutes. Proper temperature control is key for maintaining the safety of perishable foods such as fresh produce prepared meals meats and eggs and dairy. When you cook a five gallon batch of soup in a restaurant it can reach temperatures as high as 212 degrees. Handling and storing foods in the proper way will help keep food safe for guests to enjoy.