The Food Danger Zone (40°F to 140°F) Explained
Why the 2-hour rule exists and how to keep food out of the range where bacteria multiply.
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USDA FSIS says bacteria grow most rapidly between 40°F and 140°F, doubling in as little as 20 minutes. That range is the Danger Zone.
The rules
- 2 hours: never leave food out of refrigeration longer. 1 hour if it is above 90°F.
- Hot food hot: at or above 140°F, in chafing dishes, warming trays or slow cookers.
- Cold food cold: at or below 40°F, in containers on ice.
- Roasting: use an oven no lower than 325°F.
Leftovers
Put leftovers in shallow containers and refrigerate at 40°F or below within two hours. Reheat to 165°F. For how long they keep, see the fridge and freezer storage chart.
Frequently asked questions
How long can food sit out?
No more than 2 hours, or 1 hour if it is above 90°F, per USDA FSIS.
What temperature should I reheat leftovers to?
165°F or until hot and steaming, per USDA FSIS.
