How long can foods safely remain in the danger zone during preparation 30 minutes 4 hours 6 hours 24 hours?

Índice Show

A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. TCS foods are time and temperature abused any time they’re in the temperature danger zone, 41 to 135 degrees F. This occurs when food is:

Not cooked to the recommended minimum internal temperature.
Not held at the proper temperature.
Not cooled or reheated properly.

Temperature danger zone: 41 to 135 degrees F.

The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out. It’s better to check temps every two hours and take corrective action when needed.

Time and temperature

Do you get confused over all the specific time and temperature requirements? For a quick and reliable reference, print a copy of Minnesota Department of Health fact sheet, Temperature Requirements for Potentially Hazardous Foods. All the following times and temps are included.

Cold holding - 41 F or less

Cold foods must be maintained at 41 F or less.

Cooking temperatures

The following MUST be cooked to listed internal temperatures and times:

145 F or above for 15 seconds

Eggs for immediate service.
Fish (except as otherwise required).
Meat (except as otherwise required).
Commercially raised game animals (except as otherwise required).

155 F or above for 15 seconds, or 150 F or above for one minute, or
145 F or above for three minutes

Chopped or ground meat.
Chopped or ground fish.
Chopped or ground commercially raised game animals.
Pork.
Injected meats.
Eggs cooked for hot holding.

165 F or above for 15 seconds

Poultry.
Stuffed food products.
Stuffing containing fish, meat, poultry or wild game animals.

Microwave cooking to 165 F

Time and temperature control for safety foods cooked in a microwave must be cooked to 165 F. The product must be covered, and rotated or stirred during the cooking process. After cooking, allow two minutes stand time before serving.

Hot holding temperatures at 140 F or above

Hot food must be maintained at 140 F or above.

Cool foods as quick as possible

Foods must be cooled from 135 to 70 degrees F within 2 hours and from 70 to 41 F within an additional 4 hours. The goal is to cool foods as quickly as possible.

Reheat foods to 165 F for 15 seconds

Food that is reheated must reach a minimum internal temperature of at least 165 F for 15 seconds. Reheating must be done rapidly and the minimum temperature must be reached within two hours. Steam tables, warmers, or similar equipment do not heat food quickly enough and must not be used for reheating food.

Tools for temperature control

Train your staff

Remember it’s your responsibility to provide the training and the tools your staff needs to monitor time and temperature. Your staff needs to learn:

What to do.
How to do it.
Why it’s important.
What corrective action to take, if necessary.

Provide thermometers and temperature logs

Along with training, provide your staff with thermometers and temperature logs for successful monitoring.

If you need help with selecting the right thermometers for your business, Iowa State University Extension has developed an excellent resource, Thermometer Use in Retail Foodservice Establishments. It provides details of commonly used temperature-sensing devices and how to use them to ensure food safety and quality.

ServSafe® Manager Book 7th Edition.

In commercial foodservice, understanding food safety temperatures is crucial to protecting your guests from foodborne illness. All operators and food handlers are responsible for recognizing the importance of the temperature danger zone and should be educated to perform established food safety procedures. Keep reading to learn all about the food temperature danger zone, how long food can safely stay in the danger zone, and the food safe temperature range for hot and cold food.

Shop All Kitchen Thermometers

The danger zone refers to the temperature range in which bacteria growth occurs most rapidly on food. According to ServSafe recommendations, food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone. Bacteria can multiply at any temperature within the danger zone, but temperatures between 70 and 125 degrees Fahrenheit provide the most hospitable environment for bacteria to thrive. The longer food sits in the temperature danger zone, the greater the risk that bacteria will grow on the food.

Why Is the Temperature Danger Zone Important?

When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the food to spoil. Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for consumption. Foods may smell and appear normal, but could actually contain harmful amounts of bacteria that will cause foodborne illness.

This is what makes the temp danger zone extremely important. As a food service professional, it’s your responsibility to keep foods out of the danger zone by using approved methods to chill, heat, and store foods.

What Is Time Temperature Abuse?

Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit. Along with cross-contamination, time temperature abuse is a common source of foodborne illness. Foods may become time-temperature abused in three ways:

Foods are not held or stored at food safe temperatures
Food is not cooked or reheated to the temperature required to eliminate possible pathogens
Hot food is not cooled properly before being placed in cold storage

What Are TCS Foods?

TCS stands for time/temperature control safety. Foods that require strict time and temperature control are considered TCS foods. Pathogens love TCS foods because they present an ideal environment for germs to grow and spread. Preventing TCS foods from entering the danger zone and becoming time-temperature abused is a critical food safety practice. These are the high-risk TCS foods that should be closely monitored at all times:

Milk and dairy products
Meat and poultry
Fish, shellfish, and crustaceans
Shell eggs
Baked potatoes
Cooked rice, beans, and vegetables
Tofu, soy protein, or other plant-based meat alternatives
Sprouts and sprout seeds
Cut tomatoes, melons, and leafy greens
Untreated garlic and oil mixtures

Back to Top

How Long Can Food Stay in the Temperature Danger Zone?

ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4 hour limit, foods must be thrown away. Within the 4 hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. Checking temps every 2 hours allows for a greater window to perform any corrective actions that are necessary.

How to Keep Food Out of the Danger Zone

Kitchen thermometers are the key to keeping foods out of the temp danger zone. By monitoring and recording food temperatures regularly, you can prevent foods from becoming time-temperature abused. This is imperative while prepping, cooking, and holding food on your buffet line or salad bar.

Follow these important tips to ensure you’re making the best use of your kitchen thermometers to keep food safe for consumption.

Always use the right type of thermometer for the job.
Never rely on the temperature display of your equipment alone.
Place a thermometer inside your refrigerator or freezer as an additional safety measure.
Keep a written record of all temperature checks that includes the temp, the time, and the name of the operator.
Clean and calibrate thermometers often.

Back to Top

Food Holding Temperature

Once your food is cooked to the proper internal temperature or chilled to 40 degrees Fahrenheit or below, it’s important to maintain these safe temperatures before serving. There are a number of instances in which foodservice professionals need to hold food for extended periods of times. These instances could include holding food in salad bars and buffet lines or transporting food to off-site locations and catering events.

When transporting food, it is recommended you use a food pan carrier or insulated catering bag to ensure your hot or cold foods remain safe for consumption.

Cold Holding Temperature

The cold holding temperature for TCS foods must be at 40 degrees Fahrenheit or below. Here are some tips to properly hold cold foods so they don't fall into the danger zone:

Ensure your cold-holding equipment keeps foods at 40 degrees Fahrenheit and below.
Any cold food held without refrigeration is safe for up to 6 hours, starting from the time it was removed from refrigeration at 40 degrees Fahrenheit and below.
Check the temperature of cold foods every 2 hours and discard any cold food that reaches a temperature of 70 degrees Fahrenheit or higher.

How Cold Does a Salad Bar or Refrigerator Have to Be to Keep Food Safe?

Salad bars and refrigerators need to maintain temperatures at 40 degrees Fahrenheit and below to prevent the growth of dangerous bacteria. This is especially important as you house vulnerable TCS foods including cheese, yogurts, meats, salad dressings, and egg products.

Holding Temperature For Hot Food

The appropriate holding temp for hot foods is 135 degrees Fahrenheit or above. Here are some tips to keep hot foods out of the danger zone:

Never use hot holding equipment to reheat food. Foods should be heated to safe temperatures prior to holding. Hot holding equipment is designed to maintain current temps, not bring food up to temp.
When possible, keep food covered to help maintain temperatures and keep contaminants out.
Stir frequently to distribute heat throughout the food.
Use the appropriate thermometer to monitor food temperatures often.
Discard hot food that has been sitting below 135 degrees Fahrenheit for more than 4 hours.
Never mix freshly prepared food with foods already being held for service to prevent cross contamination.

How Often Should I Check the Temperature of Hot or Cold Holding Food?

It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action in the event that food has fallen into the danger zone. By staying on top of your food’s internal temperatures, you can prevent the spread of dangerous bacteria and eliminate food waste by simply re-heating or re-chilling the affected foods before bacteria has time to spread.

Back to Top

Safe Cooking Temperatures

To prevent the spread of salmonella, staphylococcus aureus, listeria, and other dangerous bacteria, it’s important to monitor the internal temperature of the foods you serve. Follow the recommendations below for safe cooking temperatures of common TCS foods.

Cook to 165 degrees Fahrenheit for at least 15 seconds:

Poultry, whole or ground
Stuffing made with poultry, meat, or fish
Stuffed pasta, meat, poultry, or seafood
Any dish that contains a cooked TCS food

Cook to 155 degrees Fahrenheit for at least 15 seconds:

Ground beef, pork, or other meats
Flavor-injected meats
Tenderized meats
Ratites (ostrich, emu)
Ground, chopped, or minced seafood
Eggs from the shell, held for service

Cook to 145 degrees Fahrenheit for at least 15 seconds:

Seafood
Steaks and chops (beef, pork, veal, lamb)
Commercially raised game
Eggs from the shell, served immediately
Roasts of beef, pork, veal, lamb (must be cooked for at least 4 minutes)

Cook to 135 degrees Fahrenheit (no minimum time):

Fruits
Vegetables
Rice, pasta, and other grains
Legumes

Click below to print a visual reminder of the safe cooking temperatures listed above:

Printable Version

Back to Top

Before taking temperatures, it’s important to note the rest time of meat required when removing it from the grill, oven, or other heat source. During this time, the temperature will remain consistent or continue to rise. This process helps to destroy harmful germs.

How Do You Rapidly Cool Hot Foods?

Many institutions and large commercial kitchens prepare dishes ahead of time for maximum efficiency in their kitchen. The food is then cooled down and held until service. When doing this, it’s important to cool the food quickly and safely so that it doesn't linger in the danger zone for too long.

If you're preparing food ahead of time, you must bring the temperature down to 40 degrees Fahrenheit or below within 2 hours of hitting its proper internal temperature.

Tips for Cooling Hot Foods to Food Safe Temperatures

Placing hot food directly into your refrigerator or freezer is never recommended because it endangers the food around it by raising the ambient temperature in your fridge or freezer. This creates the possibility of other foods in your refrigerator or freezer entering the temperature danger zone and developing bacteria without you even knowing. Instead, follow these tips for quickly cooling your hot foods.

Use a commercial blast chiller to cool foods quickly and minimize the time food spends in the danger zone.
Store foods in shallow containers to allow the temperature to distribute more evenly.
Consider using a cooling paddle to reduce the temperature of hot liquids including soups, stews, and sauces.
Create an ice bath by filling a pot, container, or sink basin with ice. Containers of hot foods can be placed in the ice bath to quickly cool food to 40 degrees Fahrenheit or below.

Learn more about bringing foods down to temperature in our cooling foods guide.

Cold Food Storage

In addition to holding and serving cold foods, it's important to know how long you can store cold foods before they become unsafe for consumption. Always date label your refrigerated foods and use a first-in, first-out (FIFO) system. Use this chart as a reminder of how long items can be safely kept before they must be discarded.

Food Item	Refrigerator (40°F)	Freezer (0°F)
Bacon	1 week	1 month
Beverages	3 weeks unopened, 7-10 days opened	8-12 months
Cheese - hard (Swiss)	3-4 weeks	6 months
Cheese - soft (brie)	1 week	6 months
Chicken, egg, macaroni, and tuna salad	3-4 days	Do not freeze
Cottage cheese	1 week	Do not freeze
Dough - cookie	Use by date	2 months
Dough - tube cans of rolls, biscuits, pizza dough	Use by date	Do not freeze
Egg substitutes - opened	3 days	Do not freeze
Egg substitutes - unopened	3 days	1 year
Eggs - fresh in shell	3-5 weeks	Do not freeze
Eggs - hard cooked	1 week	Do not freeze
Fish - fatty (salmon)	1-2 days	2-3 months
Fish - lean (cod)	1-2 days	6 months
Ground meats - raw	1-2 days	3-4 months
Ham - fully cooked, slices	3-4 days	1-2 months
Ham - fully cooked, whole	1 week	1-2 months
Hot dogs - opened	1 week	1-2 months
Hot dogs - unopened	2 weeks	1-2 months
Luncheon meats - opened	3-5 days	1-2 months
Luncheon meats - unopened	2 weeks	1-2 months
Margarine	4-5 months	12 months
Mayonnaise - opened	2 months	Do not freeze
Milk	1 week	3 months
Poultry - cooked	3-4 days	2-6 months
Poultry - fresh, chicken or turkey	1-2 days	6 months
Prepared leftovers	3-4 days	2-3 months
Sausage - raw	1-2 days	1-2 months
Sausage - cooked	1 week	1-2 months
Steaks, chops, and roasts - raw	3-5 days	4-6 months

Back to Top

It's every food service operator's top priority to keep the food they're serving safe for consumption. Following these important tips and guidelines will ensure your managers and staff have the knowledge to keep food out of the danger zone, take corrective action, and keep customers safe from harmful foods.