What Is the Food Danger Zone?

CDC says bacteria can multiply rapidly if food is left at room temperature or in the Danger Zone between 40°F and 140°F, and advises never leaving perishable food out for more than 2 hours, or 1 hour if exposed to temperatures above 90°F. The FDA says that at room temperature, the number of bacteria that cause foodborne illness can double every 20 minutes.

Keep cold food cold. CDC advises keeping the refrigerator at 40°F or below and the freezer at 0°F or below, and the FDA says foods will stay safe indefinitely in the freezer, though their quality and taste may be affected.

Cook and reheat to the recommended temperatures. CDC lists safe internal temperatures of 145°F for whole cuts of beef, veal, lamb and pork, followed by a 3 minute rest, 145°F for fish with fins, 160°F for ground meats such as beef and pork, and 165°F for all poultry, leftovers and casseroles. When reheating, it advises using a food thermometer to make sure microwaved food reaches 165°F.

For leftovers, CDC advises packaging warm or hot food into several clean, shallow containers before refrigerating, and says it is okay to put small portions of hot food in the refrigerator because they chill faster. It says to refrigerate perishable food, including meat, seafood, dairy, cut fruit and cooked leftovers, within 2 hours, or within 1 hour if exposed to temperatures above 90°F, such as in a hot car or at a picnic.