What is the temperature range for the Danger Zone in food safety?

The temperature range for the Danger Zone, in food safety, is from 41°F to 135°F. This range is crucial because it represents the temperatures at which bacteria can grow rapidly, posing a significant risk for foodborne illnesses.

When food is stored, prepared, or handled within this temperature range, it is at risk of becoming unsafe, as pathogenic bacteria can multiply quickly. Keeping perishable foods either below 41°F or above 135°F helps mitigate this risk, ensuring that food remains safe for consumption.

Understanding this temperature range is foundational for food safety practices, such as refrigeration and cooking temperatures, which are vital for preventing foodborne illness in any food service operation.