. General: (1) Geographical area, period, or scope of activity in which the probability of damage, injury, loss or other undesirable outcome is at its highest. (2) Space about an equipment or machine where a worker may be struck by or caught between moving parts, moving and stationery parts, material and moving parts, burned by steam or hot surfaces, or exposed to electric shock.
2. HACCP: Temperature range (usually between 5°C and 65°C) in which food is at the highest risk of microbial attack.