Danger zone (food safety)

When we talk about a "danger zone" in food safety, we're talking about temperatures that are dangerous because they can allow bacteria to grow quickly, which can make us sick. Think of it like a playground, where the "danger zone" is the area where you're more likely to get hurt.

Food has to be kept cold or hot to be safe, depending on what it is. For example, milk needs to be kept cold, while hot soup needs to be kept hot. When food is in the danger zone - between 40 and 140 degrees Fahrenheit - bacteria can grow very fast, making the food unsafe to eat.

It's important to keep our food out of the danger zone by either keeping it cold or heating it up properly. We also need to be careful not to leave food out for too long - if it's been sitting in the danger zone for more than two hours, it's not safe to eat anymore.

So remember, just like how we have to be careful on the playground and stay away from the danger zone, we have to be careful with our food and make sure it's not in the danger zone either!