Topic · Food Handler Certificate
Bacteria Control Table
| Description | Tº in Celsius | Tº in Fahrenheit |
| The boiling point of water | 100 | 212 |
| Most bacteria destroyed by cooking temperatures | 73 to 100 | 165 to 212 |
| Warm temperatures prevent growth but, some bacteria survive | 60 to 73 | 140 to 165 |
| Some bacterial growth may occur and, many can survive in this range | 48 to 60 | 120 to 140 |
| Danger Zone with the rapid growth of bacteria and the production of toxins. Food should move through this temperature range within 2 hours maximum to avoid spoilage | 4.44 to 48 | 40 to 145 |
| Some growth of food poisoning bacteria may occur | 4 to 15 | 40 to 60 |
| The cold temperature slows the growth of spoilage-causing bacteria | 0 to 4 | 32 to 40 |
| Freezing temperature, bacterial growth stopped but, many can still survive and become active and dangerous as the temperature increases during defrosting | -17 to 0 | 0 to 32 |