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What is the danger zone?

The FDA describes the danger zone for perishable food as falling between 40 °F and 140 °F. Food must be cooled through this Zone in under 6 hours.*

New FDA regulations increase the personal penalties for lingering in the danger zone. The FDA also has broader power to put your product on hold.

Learn how liquid nitrogen can cool your products quickly and continuously in order to keep you out of the danger zone!

* (1) Within 2 hours from 57 °C (135 °F) to 21 °C (70 °F); and
(2) Within a total of 6 hours from 57 °C (135 °F) to 5 °C (41 °F)

Data Sheet: The Freshline® QS freezer—A quick start to freezing for innovative food processors
Whether you are new to freezing or already freeze, the Freshline QS freezing solution has been designed with simplicity and speed in mind. (197 KB)
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