"Danger Zone" (40 °F - 140 °F)

Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis,Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Keep Food Out of the &quotDanger Zone&quot Cooking Storing Leftovers Reheating Keep Food Out of the "Danger Zone" Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep hot food hot — at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold — at or below 40 °F. Place food in containers on ice. Cooking Raw meat and poultry should always be cooked to a safe minimum internal temperature (see graphic). When roasting meat and poultry, use an oven temperature no lower than 325 °F. If you aren't going to serve hot food right away, it's important to keep it at 140 °F or above. Storing Leftovers One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours. Reheating Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly. TEMPERATURE DANGER ZONE 5°C TO 60°C – KEEP HOT FOOD HOT AND COLD FOOD COLD The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone bacteria can grow to unsafe levels. Keeping cold food cold Keep your fridge below 5°C. Use a fridge thermometer to check that the temperature stays around 4 to 5°C. Also make sure you have enough fridge space as fridges won’t work properly when they are overloaded or when food is packed tightly because the cold air cannot circulate. If you are running out of room in your fridge, remove foods that are not potentially hazardous, such as bottled or canned drinks. The temperature of these foods is not critical and they can be kept cool in insulated containers with ice or cold packs. Freshly cooked food, not for immediate consumption, should have the temperature reduced as quickly as possible. Divide food into small portions and place in containers in the fridge or freezer as soon as it stops steaming. Keeping hot food hot Hot food needs to be kept and served at 60°C or hotter. If you are keeping it warm for someone put it in the oven at 60°C or at 100°C if that is as low as your oven will go. Two-hour/four-hour rule Use the two-hour/four-hour guide below to work out how long potentially hazardous food can be held safely at temperatures in the danger zone. Follow these 7 simple tips to keep your food out of the Temperature Danger Zone 1.    Plan ahead. Don’t over cater as the greater the quantity of food you prepare the harder it is to keep it hot or cool enough. If you are catering for a lot of people prepare food as closely as you can to the time you will serve it. 2.    Keep your fridge at or below 5°C. Use a fridge thermometer to check that the fridge temperature stays around 4 to 5°C. Also make sure you have enough room in the fridge because if the food is packed tightly the cold air cannot circulate. 3.    Check the storage instructions. Read the label on packaged food to see if it needs to be stored in the fridge or freezer, many unrefrigerated items may need to be refrigerated once opened. 4.    Keep hot food at or over 60°C. Hot food needs to be kept and served at 60°C or hotter. If you are keeping it warm for someone put it in the oven at 60°C (or at 100°C if that is as low as your oven will go). 5.    Divide food up to cool. Freshly cooked food, not for immediate consumption, should have the temperature reduced as quickly as possible. Divide into containers in small portions and put it into the fridge or freezer as soon as it stops steaming. 6.     Keep food on the move cool. If you are transporting perishable food around such as: refrigerated or frozen shopping, your (or your child’s) lunch or goodies for a BBQ or a picnic always use a cooler bag and add a frozen block or drink to keep things cool. 7.    If in doubt throw it out. If perishable food has been in the temperature danger zone for 2 to 4 hours consume it immediately. After 4 hours throw it out. The Danger Zone stevanovicigor/iStock/Thinkstock In order to substantially decrease your risk of food poisoning you must keep your foods at a safe temperature and out of the infamous "danger zone." Now what exactly is this "danger zone?" What is the Danger Zone? As the name suggests, the danger zone refers to the most dangerous temperature for foods, between 40°F and 140°F. This range of temperature is dangerous because it's below the temperature at which heat destroys bacteria (above 160°F), yet above the cooling range (below 40°F) where the growth of bacteria is slowed. Why So Dangerous? A single bacterium can multiply to trillions in just twenty-four hours when between 40°F and 140°F. This is because bacteria double approximately every twenty minutes under the right conditions: food, moisture, oxygen and warm temperature. Many foods, with their rich supply of nutrients and moist quality, offer the perfect environment for bacteria to grow. You don't want to spur this bacteria growth by providing a warm temperature as well.   How to Avoid Food Poisoning Harmful bacteria are one of the main sources of food poisoning in the United States. But most healthy adults don't need to worry about them because your body can handle small amounts of bacteria with no health threat. However, food poisoning risks rise when bacteria multiply to large numbers, which can happen with mishandled foods. Note: Populations at a high risk for food poisoning – pregnant women, young children, older adults and people with weakened immune systems – are at a greater risk for food poisoning even when small amounts of bacteria are present. In order to avoid food poisoning, make sure to keep your foods out of the danger zone. Refrigerate all foods within two hours or one hour if it is over 90°F outside, and before eating reheat to a safe minimum internal temperature. Health Insurance Glossary individual health insurance DEFINITION: Individual health insurance is coverage that is purchased on an individual or family basis, as opposed to being offered by an employer. Individual health insurance has historically been less expensive than group coverage (although employers often pay a portion of the premiums for group coverage, while individual policies are fully funded by the insured). This is because individual plans are medically underwritten and the level of coverage has traditionally been less than what group plans offer (for example, group plans cover maternity, while individual plans have often excluded this benefit). All of this is changing in 2014 though. Individual plans will become more benefit-rich and will also be guaranteed issue. Subsidies will be available to help a lot of people pay a portion of the cost, as long as they purchase through the exchanges. Individual plans will be available both in an out of the exchanges, during open enrollment or within 30 days of a qualifying event.