{"id":4507,"date":"2021-11-03T16:47:32","date_gmt":"2021-11-03T08:47:32","guid":{"rendered":"https:\/\/www.chefstemp.com\/?page_id=4507"},"modified":"2022-03-29T09:42:12","modified_gmt":"2022-03-29T01:42:12","slug":"what-temperature-is-a-danger-zone-for-food2","status":"publish","type":"avada_faq","link":"https:\/\/www.chefstemp.com\/es\/faq-items\/que-temperatura-es-una-zona-de-peligro-para-los-alimentos\/","title":{"rendered":"\u00bfQu\u00e9 temperatura es una zona de peligro para los alimentos?"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>La zona de peligro de temperatura es un rango de temperatura en el que las bacterias y los virus crecen a un ritmo acelerado seg\u00fan las condiciones ideales. <strong>Zona de aterrizaje temporal<\/strong> La zona de peligro de temperatura es de 41 \u00b0F a 135 \u00b0F, siendo el rango de temperatura entre 70 \u00b0F y 125 \u00b0F el m\u00e1s favorable para el crecimiento bacteriano. Es importante que los alimentos alcancen este rango de temperatura en un plazo de dos horas y la temperatura de cocci\u00f3n recomendada para cada alimento, seg\u00fan se describe en la gu\u00eda de seguridad alimentaria, para eliminar las bacterias que puedan haber proliferado en ellos.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"faq_category":[512],"class_list":["post-4507","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-food-related-questions"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/avada_faq\/4507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/avada_faq"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/avada_faq"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=4507"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/avada_faq\/4507\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=4507"}],"wp:term":[{"taxonomy":"faq_category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/faq_category?post=4507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}