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A food temperature danger zone chart is a visual representation of the temperature range at which pathogens grow most and increase risks foodborne illness. You can easily keep track of the safe minimum temperatures for different types of foods, helping you ensure that your meals are cooked to the appropriate level of doneness.

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Restaurant usda food temperature danger zone factsheet poster the usda food temperature danger zone factsheet is a restaurant workplace posters poster A printable food temperature chart can be extremely useful in the kitchen Keep food out of the temperature danger zone when possible

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Move food through the temperature danger zone quickly when cooking or cooling

Cool food from 135°f to 70°f within 2 hours and from 135°f to 41°f within a total of six hours.

Time and temperature are a perfect food safety pair Because to reduce pathogens in food to safe levels, you have to cook the food to its correct minimum internal cooking temperature then hold the food at this temperature for a specific amount of time. The “temperature danger zone” is when food is most susceptible to pathogen growth— usually between 41°f and 135°f (5°c and 57°c).