- Joined Apr 6, 2010
This might sound a bit odd but how did they (in this case the CIA since my textbook is from their company) find out that the danger zone is 40 - 140 (f)? How does 1 degree (39) change the concept of food turning? Am I to assume that if I stored my food at 39 degrees it is safe, but all of a sudden at 40 it will turn? How was this range determined?