State of New Mexico > Environment Department > Food Program
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The Danger Zone:

Before and after cooking it is important that you maintain foods at safe temperatures to prevent bacterial growth. Many types of bacteria multiply rapidly in the temperature DANGER ZONE of 41°F to 140°F.
To prohibit the growth of harmful bacteria you must keep refrigerated foods at 41°F or less and hot foods at 140°F or more. If hot foods falls into the DANGER ZONE for more than 2 hours you must properly reheat it to be sure it is safe to eat.

Download free food safety brochures here
Home Cooking Tips
Did You Know?
The average used kitchen sponge has 7.2 billion bacteria.
 
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