Which range is considered the super danger zone for temperature?

The range considered the super danger zone for temperature is from 70°F to 125°F. This is important because within this temperature range, pathogenic bacteria can grow at an accelerated rate, leading to an increased risk of foodborne illness.

When food is held in this range for extended periods, it can become unsafe to eat. This is why it's crucial to keep perishable foods out of this temperature range, ideally maintaining them either at temperatures below 40°F (to chill) or above 135°F (to hot-hold).

Recognizing and understanding these critical temperature ranges helps food managers ensure that proper food safety practices are in place, ultimately protecting public health. The other ranges listed do not capture the same level of risk associated with bacterial growth as the range of 70°F to 125°F.