Temperature danger zone refers to a temperature range that enhances the rapid growth of bacteria causing foodborne illnesses. For hot food, It ranges between 40°F and 140°F (4°C and 60°C). This means that the temperature should always be maintained above 140°F (60°C). However, the most conducive environment for bacteria growth ranges between 70°F and 125°F (21°C and 52°C). For cold food, the temperature should be maintained below 40°F (4°C). Food within the danger zone should be preheated, refrigerated, or disposed of.
It is not easy to tell when food is at a temperature danger zone by just a look at it. Therefore, you need to understand temperature danger zone in BBQ and what is how to avoid it. A kitchen thermometer is essential to keep your food temperature at a close check. It will help you to know when the food should be preheated, refrigerated, or disposed of. Make sure to clean your thermometer every time you use it to avoid cross-termination. It should also be calibrated regularly to maintain accuracy.