Identify how long potentially hazardous food can be exposed to the temperature danger zone.

Bacterial growth and/or toxin production can occur if potentially hazardous food remains in the temperature danger zone (41 degrees F to 135 degrees F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases.

However, the length of time needed for bacteria to reach levels that are high enough to cause illness is long. The Food Code allows for potentially hazardous food that is ready-to-eat to be stored without temperature control for up to four hours, after which it must be discarded or eaten. This provision is based on research that studied the worst-case scenarios for pathogen growth and possible toxin production. Raw meats, fish, poultry, and eggs must be kept at 41 degrees F or colder because they are not classified as ready-to-eat.

SOURCE: U.S. Department of Health and Human Services, Food and Drug Administration. 2001. Food Code. The complete publication is available on-line at: http://www.fda.gov/