TEMPERATURE DANGER ZONE 
 
The temperature range at which disease-causing bacteria grow best in 
time/temperature control for safety (TCS) food is called the temperature 
danger zone 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
United States Virgin Islands 
Department of Health 
Division of Environmental Health 
https://doh.vi.gov/programs/environmental-health 
Adapted from USDA.gov 
Refrigerator 
Temperature 
Freezer 
Temperature 
0˚F 
41˚F 
135˚F 
145˚F 
160˚F 
165˚F 
Minimum Internal 
Temperature for 
Safety 
Holding Temperature  
for Cooked Food 
* Allow to rest for at 
least 3 minutes. 
Poultry, Stuffing, 
Casseroles, Reheat 
Leftovers 
Egg Dishes and 
Ground Meat 
Beef, Pork, Lamb, Veal* 
Roasts, Steaks, Chops 
Ham, fully cooked  
(to reheat)