Temperatures and safety
What is the food safety danger zone?
The short answer. The danger zone is 40 to 140 degrees Fahrenheit, the range where bacteria multiply fastest.
The USDA advises not leaving perishable food out for more than 2 hours, or 1 hour when the air is above 90 degrees.
Keep cold food cold and hot food hot, and refrigerate leftovers promptly in shallow containers.
Where it shows up in our recipes
Question
Can I thaw meat on the counter?
It is not recommended. Thaw in the refrigerator, in cold water you change often, or in the microwave.