What is the temperature range for the Temperature Danger Zone?

The Temperature Danger Zone refers to the range of temperatures at which bacteria can grow rapidly, leading to potential food safety risks. This range is identified as being between 41°F and 135°F. When food is stored or held within this temperature range, there is an increased likelihood of foodborne illness due to the proliferation of harmful microorganisms.

Maintaining food outside this Temperature Danger Zone is crucial for food safety. Cold foods should be kept at temperatures below 41°F to inhibit bacterial growth, while hot foods should be held above 135°F to ensure they remain safe for consumption. The correct understanding of this temperature range is fundamental for anyone working in food preparation and service, as it aids in preventing contamination and ensuring that food remains safe for consumers.

Other temperature ranges provided do not accurately capture the thresholds recognized in food safety guidelines for proper food storage and handling. Hence, their relevance to food safety practices is limited.