What temperature range is generally considered dangerous for food storage?

The temperature range considered dangerous for food storage is between 40°F and 140°F, often referred to as the "danger zone." Within this range, bacteria can grow rapidly, which can lead to foodborne illnesses. Food that is held at temperatures beyond this range may not be safe to consume, as the risk of spoilage and bacterial growth increases significantly.

In contrast, temperatures below 40°F are generally safe for refrigeration, as they slow down bacterial growth. Freezing temperatures at or below 0°F effectively halt bacterial activity, prolonging the shelf life of food. Conversely, temperatures above 140°F are typically safe for cooking, as they are high enough to kill harmful pathogens. Thus, maintaining food outside the 40°F to 140°F range is crucial for ensuring food safety, preventing spoilage, and protecting public health.