Specifically, the “Danger Zone” for bacteria growth is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. In this zone, bacteria grows most rapidly and can double in number in as little as 20 minutes.
For suppliers, not keeping temperatures below or above this zone could cause disastrous results. At best, food would go to waste and be thrown out. At worst, the supplier would have to issue a recall and pay for damages after finding out the food made consumers ill. In order to avoid this situation, suppliers should use temperature indicators and recorders when transporting food.
These devices introduce accountability measures into the shipping and handling stages. In the event that a temperature excursion occurs, temperature indicators and recorders empower suppliers to take meaningful action to reduce the likelihood of product damage.