date:May 30, 2016
retary for Food Safety Al Almanza. Its important to remember that bacteria grow faster in the same warm temperatures, so extra care should be taken to make sure perishable food doesnt spend too long in the Danger Zone. That is temperatures between 40 and 140 ˚F when perishable food spoils rapidly. Foods that should be served hot or cold should not spend more than one hour in the Danger Zone when temperatures are above 90 ˚F, and two hours when temperatures are below 90 ˚F.
Planning ahe