The Danger Zone is a temperature range between 40F and 140F when bacteria can grow the quickest on our carefully prepared food.

*Food should be thrown out after 4 hours in the danger zone temperatures.

*Leftovers should be heated to at least 165F prior to reserving.

*When preparing foods, cut up vegetables and herbs prior to cutting meats. Wash well and sanitize cutting board, knife, and surface area after using.