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CookingTemps

The Food Danger Zone

40–140°F

4°C to 60°C

2 hours max out of the fridge

Bacteria that cause food poisoning multiply fastest in this range. Refrigerate perishable food within 2 hours, or within 1 hour if it is above 90°F outside, like a hot car or a summer picnic.

Danger zone0°F40°F140°F212°F

Sources: FoodSafety.gov: 4 steps to food safety; CDC: Four steps to food safety. Checked Oct 13, 2026.

The numbers to remember

Refrigerator40°F (4°C) or below
Freezer0°F (-18°C) or below
Keep hot food hot140°F (60°C) or above
Reheat leftovers165°F (74°C)
Perishable food left outNo more than 2 hours (1 hour above 90°F)

Keeping food out of the zone

  • Hold hot food at 140°F or above with a chafing dish, warming tray or slow cooker if it isn't served right away.
  • Refrigerate meat, seafood, dairy, cut fruit, some vegetables and cooked leftovers within 2 hours.
  • When reheating in a microwave, check with a food thermometer that the food reaches 165°F.
  • Frozen food kept continuously at 0°F or below stays safe indefinitely; quality is what drops over time.

Sources: FoodSafety.gov: 4 steps to food safety; CDC: Four steps to food safety; FoodSafety.gov: Cold food storage chart. Checked Oct 13, 2026.