What is the temperature range referred to as the danger zone for food safety?

The temperature range referred to as the danger zone for food safety is from 41 to 139 degrees Fahrenheit. This range is critical because it is within these temperatures that bacteria can grow rapidly, potentially causing foodborne illnesses.

Foods that are stored or held within this temperature range are at an increased risk of contamination and spoilage. It is essential to keep perishable items either below 41 degrees or above 139 degrees to ensure they remain safe for consumption. The danger zone serves as a guideline for food handlers to monitor and maintain proper food temperatures in kitchens and during food service.

The other ranges fall outside of typical food safety guidelines for optimal storage and handling, meaning they either allow for safe temperatures or include ranges that are not considered conducive to bacterial growth. Understanding this range is crucial for anyone involved in food preparation and safety to reduce the risk of foodborne illnesses.