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

The temperature range considered the "danger zone" for food is from 41°F to 135°F. This is significant because within this range, harmful bacteria can grow rapidly, potentially leading to foodborne illnesses. The ground zero for food safety practices revolves around keeping perishable foods either below 41°F, which is considered safe for cold storage, or above 135°F, which is safe for hot food.

Understanding this temperature range helps food handlers maintain proper food safety protocols. When food is kept within these temperatures, it is at an increased risk for bacterial growth, as many pathogenic microorganisms thrive in this environment. For instance, keeping food out of this danger zone during preparation, cooking, holding, and storage is crucial to minimize the risks associated with foodborne pathogens.

Maintaining food temperatures outside this range is essential to ensure food safety and protect public health.