What is the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range in which harmful bacteria can grow rapidly. This range spans from 41°F to 135°F. When food is held at temperatures within this zone, the risk of foodborne illness increases because many pathogens thrive in these conditions.

Keeping food out of this temperature range is crucial for maintaining food safety. Proper cooling and reheating techniques, as well as regular monitoring of food temperatures, are essential practices for food handlers. Understanding this range helps in implementing effective food safety management practices to prevent foodborne illnesses and keep consumers safe.

The other temperature ranges provided are either too low or too high to fall within the danger zone, indicating that they do not promote rapid bacterial growth as effectively as the correct range does.