What temperature range is considered the Temperature Danger Zone for food safety?

The Temperature Danger Zone is a crucial concept in food safety, relating to the range of temperatures where harmful bacteria can grow rapidly, increasing the risk of foodborne illnesses. The correct temperature range recognized by food safety guidelines is 41°F to 135°F.

This range represents temperatures where food should either be kept cold (below 41°F) or hot (above 135°F) to minimize the risk of bacterial growth. Keeping food out of this danger zone is essential for maintaining food safety.

Understanding this temperature range is important for all food service professionals as it informs practices related to food storage, preparation, and serving times. For example, foods that are left out at room temperature fall into this danger zone and can become unsafe to eat within a short period, making time and temperature control critical in preventing foodborne illnesses.