Safety in the Kitchen – The DANGER ZONE

Certain foods, called ‘potentially hazardous foods’, are more likely to cause foodborne illness if stored at improper temperatures. These foods must be kept cold at 41 °F (or below), or hot at 135 °F (or above) to ensure safety. Foods stored between 41 °F and 135 °F are in the DANGER ZONE and are unsafe to serve to your clients. Common ‘potentially hazardous foods’ include meat, poultry, eggs, fish, cooked starches, cooked vegetables, sprouts, cut melons, cut tomatoes, and cut leafy greens.