Introducing: Event Escalation Software

OneEvent has launched a new software enhancement which will improve efficiency, increase compliance and more effectively manage refrigerated inventory.

What You Need to Know About the Food Temperature Danger Zone

The food service temperature danger zone is a temperature range in which harmful bacteria and pathogens can multiply rapidly in food. It typically spans from 40°F (4°C) to 140°F (60°C). This range is considered dangerous because it provides optimal conditions for the growth of microorganisms that can cause foodborne illnesses.