What temperature range is considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illness. The recognized "Danger Zone" is typically defined as between 40°F and 140°F, though the most commonly cited range is 41°F to 135°F.

Understanding why this range is critical involves recognizing the temperature thresholds at which harmful microorganisms thrive. Below 40°F, colder temperatures notably slow down bacterial growth, while temperatures above 140°F are hot enough to kill most harmful bacteria.

The answer aligns with food safety guidelines that emphasize the importance of keeping perishable foods out of this temperature range to mitigate risks associated with bacterial contamination. Thus, managing the temperature of food properly is essential in both home and commercial settings to ensure safety and maintain food quality.