Short Answer 
The “Danger Zone” for bacterial growth in food is between 40¬∞F and 140¬∞F, where bacteria can double every 20 minutes. To ensure food safety, maintain food temperatures above 140¬∞F or below 40¬∞F, and use a food thermometer to monitor temperatures properly.
Step 1: Understand the Danger Zone
The temperature range where bacteria thrive is widely recognized as the “Danger Zone.” This range spans from 40¬∞F to 140¬∞F (4¬∞C to 60¬∞C), making it critical to be cautious with food safety. Within this zone, bacteria can double in number every 20 minutes, significantly increasing the risk of foodborne illnesses.
Step 2: Identify Ideal Bacterial Growth Temperature
A roast cooked at 125¬∞F (52¬∞C) is particularly susceptible to bacterial growth since it’s well within the Danger Zone. This temperature supports optimal conditions for bacteria to multiply rapidly. Understanding this helps in recognizing food safety risks associated with improper heating or holding of food products.
Step 3: Maintain Food at Safe Temperatures
To prevent bacterial growth, food should be kept above 140°F (60°C) or below 40°F (4°C). Implement the following safety practices:
- Use a food thermometer to accurately measure food temperatures.
- Keep hot foods hot and cold foods cold.
- Avoid leaving foods in the Danger Zone for extended periods.