Do you know what the temperature danger zone is? It is the temperature range of 41 degrees F and 135 degrees F, in which disease-causing bacteria grows the fastest in. In order to ensure that your perishable foods don’t spoil, it is best to remove them from the temperature danger zone after a maximum of 2 hours. This means the food should either be eaten, frozen, or put in the refrigerator. When serving perishable foods to guests, hot foods can be held between 135 and 165 degrees F and cold foods can be held between 32 and 41 degrees F.

Be sure to practice safe food handling techniques!