If the temperature is above 90 °F, food should not be left out more than 1 hour. The critical danger zone is 70°F (21°C)- 125°F (52°C). The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness … Lots of science about the conservatism of those parameters but independent of all that, you are fine. Ready-to-eat hot-held food; Fruits, vegetables, grains, and legumes to be hot-held; Even after cooking, food shouldn’t remain in the temperature danger zone for more than four hours. 135°F. This is cumulative as well. When meat lingers at temperatures between 40 and 140° F harmful bacteria can quickly multiply. The danger temperature zone is a range between 40°F and 140°F. The danger zone chart is a great reference to cooking, maintaining and storing foods, since it lists the minimum internal temperature for safety in cooking and maintaining specific foods. Danger Zone Question - Pork Butt. In meats, as I note above, most bacteria are killed off by 130°F (54°C) if held for a longer period of time. 145°F (63°C) just kills them off more quickly. So, I tossed it because of the bacteria potential for the wife and I. Beef, pork, veal, lamb (steaks and chops) Roasts; Eggs to be served immediately; 4. Making pulled pork for my nephew's birthday party tomorrow. The Danger Zone. The generic danger zone for bacterial growth in food is longer than four hours between 40°F (4°C) – 135°F (57°C). I cranked heat to try and get it out of the "danger zone" before the 4 hours and no luck. Keep hot food hot—at or above 140 °F. To keep food out of the Danger Zone, keep cold food cold, at or below 40°F , and hot food hot, at or above 140°F. Smoker temperature was 230 knowing I didn't want it to finish somehow in the middle of the night. Went back out there around 7 and the pork shoulder was approx 115 internal. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSiIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). I put the pork in last night (Friday) at 7:30 pm. Pork should be stored so that it is kept out of the temperature zone in which bacteria, that causes foodborne illness, grows quickly. Welcome to the (meat smoking) danger zone. My intent was to smoke it the two nights before and reheat it on Sunday. The gubmint guidelines are no more than 4 hours in the 40-140*F "danger zone". Raw pork can be stored in a refrigerator several days, depending on the type of cut. The Danger Zone is the temperature range between 41°F and 140°F in which bacteria can grow rapidly. Keep Food Out of the "Danger Zone" Never leave food out of refrigeration over 2 hours. Smoking Pork Butt & Danger Zone. Cold food should always be kept at temperatures at or below 40 degrees Fahrenheit, while cooked foods need to be kept at 140 degrees or higher. The danger zone is the temperature range in which food-borne bacteria can grow. Of course never taste foods to determine safety. An an observation, holding 225*F on the dome can be a bit of a challenge. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Foods such as poultry, stuffing and casseroles, along with reheating leftovers, should reach a temperature of 165°F. In the “danger zone” between these two extremes, the food can attract food-borne pathogens that … You have about 4 hours tops before things get dangerous.