Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 40 to 140 F (4 to 60 C). Of course never taste foods to determine safety. The danger zone chart is a great reference to cooking, maintaining and storing foods, since it lists the minimum internal temperature for safety in cooking and maintaining specific foods. Welcome to the (meat smoking) danger zone. Danger Zone Question - Pork Butt. Smoker temperature was 230 knowing I didn't want it to finish somehow in the middle of the night. Beef, pork, veal, lamb (steaks and chops) Roasts; Eggs to be served immediately; 4. Foods such as poultry, stuffing and casseroles, along with reheating leftovers, should reach a temperature of 165F. The gubmint guidelines are no more than 4 hours in the 40-140*F "danger zone". You have about 4 hours tops before things get dangerous. The danger temperature zone is a range between 40F and 140F. If the temperature is above 90 F, food should not be left out more than 1 hour. I put the pork in last night (Friday) at 7:30 pm. When meat lingers at temperatures between 40 and 140 F harmful bacteria can quickly multiply. Cold food should always be kept at temperatures at or below 40 degrees Fahrenheit, while cooked foods need to be kept at 140 degrees or higher. 135F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. In the danger zone between these two extremes, the food can attract food-borne pathogens that So, I tossed it because of the bacteria potential for the wife and I. The generic danger zone for bacterial growth in food is longer than four hours between 40F (4C) 135F (57C). In meats, as I note above, most bacteria are killed off by 130F (54C) if held for a longer period of time. Keep hot food hotat or above 140 F. Pork should be stored so that it is kept out of the temperature zone in which bacteria, that causes foodborne illness, grows quickly. Raw pork can be stored in a refrigerator several days, depending on the type of cut. Making pulled pork for my nephew's birthday party tomorrow. The danger zone is the temperature range in which food-borne bacteria can grow. The Danger Zone is the temperature range between 41F and 140F in which bacteria can grow rapidly. The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness An an observation, holding 225*F on the dome can be a bit of a challenge. This is cumulative as well. The Danger Zone. The critical danger zone is 70F (21C)- 125F (52C). To keep food out of the Danger Zone, keep cold food cold, at or below 40F , and hot food hot, at or above 140F. My intent was to smoke it the two nights before and reheat it on Sunday. 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