Which temperature range is often referred to as the "danger zone" for food safety?

The temperature range known as the "danger zone" for food safety is 40°F to 140°F. This range is critical because it is the temperature zone in which bacteria can grow rapidly. When food is held within this range, it becomes a conducive environment for the growth of microorganisms that can cause foodborne illnesses.

Foods should be stored at temperatures below 40°F to slow down bacteria growth or above 140°F to kill or inhibit the growth of pathogens. This principle is essential for maintaining food safety in various settings, from home kitchens to commercial food establishments. By keeping food out of the danger zone, food handlers can significantly reduce the risk of foodborne illnesses and ensure that food remains safe to consume.