Warmth – the 'danger zone' temperatures at which bacteria grow best are between 5ºC and 63ºC. Food – like any other living things, germs need food to grow. High-risk foods that bacteria love best include dairy products, meat, poultry, fish and shellfish. Water – bacteria need moisture to grow
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The best way to limit the growth of bacteria in food is to NOT leave the food for too long in the Danger Zone.
Danger Zone is the range of temperature (40 ℉ - 140 ℉) where it is very ideal for harmful bacteria to grow rapidly. The maximum holding time of food at the danger zone is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
Serving / Holding of Food
To prevent the exposure of the food at the danger zone. The following method are prescribed:
Potentially Hazardous Food are food that is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Such food are of animal origin such as meat, fish, poultry, dairy and eggs either raw or cooked; plant origin that has undergone heat treatment like cooked vegetable or baked or texturized.
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Keywords: danger zone, bacteria, food
