b'Temperature ControlThe Danger ZoneMost of the bacteria that make people sick can be killed with extreme heat or cold. However, bacteria can grow faster in what the FDA calls the Danger Zone: any temperature thats between 41 F and 135 F. To make sure bacteria doesnt have a chance to grow, cold foods must be kept at 41 F or colder; hot foods must be kept at 135 F or hotter.Speed is essentialThe longer food sits in the Danger Zone, the more chance it has to grow bacteria that can make people sick. By the time food gets to your facility, it has already been grown, transported, and stored. At your facility, it is stored again. When you begin working with it, you may thaw it, mix it, cool it, or re-heat it. All those steps between production and plate add to the time food spends in the Danger Zone. Being speedy and organized in your food preparation reduces the risk food will grow bacteria.Potentially Hazardous Foods can only be kept at room temperature for two hours. Longer than that, and it must be kept either cooler than 41 F, or hotter than 135 F. If youre not sure how long food has been sitting out at room temperature, throw it away. Any food thats been left in the Danger Zone for more than two hours is not safe to eat.To cut down on the time food spends in the Danger Zone, only work with small amounts at a time. Dont take an entire package of meat out of the 46'