Temperature Danger Zone

Holding, Cooling, and Time Control

The common training danger-zone range is 41°F–135°F. Generally hold cold TCS food at 41°F or below and hot TCS food at 135°F or above. Growth varies by organism and conditions; a 20-minute doubling example is not a universal rate or a safe waiting period.

Cooking and reheating

Poultry and stuffed animal foods need 165°F instantaneous. Ground/non-intact meat and eggs for holding generally need 155°F for 17 seconds. Seafood, steaks/chops, and eggs cooked to order for immediate service generally need 145°F for 15 seconds. Roasts use their separate approved schedule. On-site cooked/cooled food reheated for hot holding generally needs 165°F for 15 seconds within two hours; commercially processed packaged RTE food has a 135°F provision.

Cooling

Cooked TCS food cools from 135°F to 70°F within two hours and from 135°F to 41°F within six hours total. Use active cooling methods and monitor early. A first-stage corrective reheat/restart depends on the approved procedure; final-stage failure requires disposal absent an approved alternative. TCS food made from ambient ingredients must cool to 41°F within four hours of preparation.

Planned time as a public health control

Prepare written procedures and meet the starting conditions and marking rules. The ordinary four-hour option starts cold food at ≤41°F or hot food at ≥135°F and ends with service/disposal within four hours. Qualifying cold food can use six hours if it starts ≤41°F, never exceeds 70°F, and meets marking and monitoring requirements. Specific ≤70°F starting exceptions apply to some foods rendered TCS by cutting/opening. Refrigeration does not reset the deadline.

If holding fails, assess documented time and food temperature under the approved corrective procedure. Do not use a general two-hour/four-hour consumer rule as permission to rescue every commercial batch. Unknown or unsafe exposure requires disposal.