Bacteria, or other germs, need time, food, and moisture (or wetness) to grow; but growth is limited when the temperature of the food is colder than 41° F or hotter than 135° F. The temperatures in between 41° and 135° are in the “Danger Zone.”
It is important to keep food safe; that is, to keep the internal temperature of cooked foods that will be served hot at 135° F or above, while foods served cold should be kept at 41° F or below.