Keep food out of the danger zone - Modern Cuisine

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Keep food out of the danger zone

Clean instructional close-up of a pan of cooked food on a counter with a probe thermometer reading 72°F and a stopwatch reading 1:30 beside it; the only labels are “temperature” and “time,” showing that both decide food safety risk.

Temperature plus time decides risk

Food safety is not only about how food looks or smells. For foods that can grow harmful germs, the big question is: how long has it been between cold-safe and hot-safe temperatures?