What term describes the temperature range where foodborne pathogens can grow rapidly?

The term that describes the temperature range where foodborne pathogens can grow rapidly is known as the Danger Zone. This range typically falls between 41°F and 135°F (5°C and 57°C). Within this temperature range, bacteria can multiply quickly, leading to an increased risk of foodborne illness.

Maintaining food outside of the Danger Zone is crucial for food safety practices in the handling and storage of food. Proper cooking, cooling, and storage techniques are essential to avoid entering this range, as it significantly increases the chances of food contamination. Understanding this concept is vital for anyone involved in food management and ensures that food safety is prioritized in food service operations.