What temperature range is considered the "danger zone" for food?

The "danger zone" for food refers to the temperature range where bacteria can grow rapidly and pose a food safety risk. This range is defined as 41°F to 135°F. Within this interval, pathogenic microorganisms find ideal conditions to proliferate, potentially leading to foodborne illnesses.

Temperatures below 41°F keep food cold enough to slow down the growth of bacteria, while heating food above 135°F typically kills most harmful bacteria. Therefore, the 41°F to 135°F range is critical for food safety protocols, highlighting the importance of keeping perishable foods either cold or hot to minimize the risk of contamination. Understanding and adhering to this temperature guideline is vital for anyone involved in food management and safety practices.