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

The "danger zone" for food safety refers to the temperature range in which bacteria can grow most rapidly in perishable food items. This range is typically identified as between 41°F and 135°F. Within this range, harmful pathogens can multiply quickly, increasing the risk of foodborne illnesses.

Keeping food out of this temperature range is critical for safety. Foods should be kept refrigerated at temperatures below 41°F or heated above 135°F to inhibit the growth of bacteria. Therefore, understanding that 41°F to 135°F is the danger zone helps individuals manage food safety more effectively, ensuring proper cooking, storage, and handling of food items.