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Published 2008
We face two major sanitation problems when handling and preparing food. The first is cross-contamination, discussed above.
The second problem is that, while we are working on it, food is usually at a temperature between 41°F and 135°F(5°C to 57°C), or in the Food Danger Zone. The lag phase of bacteria growth helps us a little but, to be safe, we must keep foods out of the danger zone whenever possible.
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