The temperature at which food is kept is very important, because is it a factor that controls the growth of disease-causing bacteria in food. Potentially hazardous food is food from an animal origin that is raw or heat-treated, or from a plant origin that is heat-treated, some vegetables and fruits. These potentially hazardous foods must be kept at temperature outside the temperature danger zone. The temperature danger zone is between 41°F and 140°F. The potentially hazardous foods must pass through the temperature danger zone as quickly as possible.T.
