The danger zone for food defines the temperature range where food is most in danger of developing harmful bacteria. Food in the danger zone is at risk of causing illness to anyone who handles or consumes it.
Leaving food at room temperature for too long can result in unsafe levels of bacteria growth
The Food Standards Agency (FSA) sets the temperature danger zone of food to be between 8°C and 60°C. This means that food is safest when it is either frozen or chilled below 8°C or heated beyond 60°C. The optimum temperature for bacteria growth is 37°C, which is the same temperature as the human body.