Which 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 on food. This range is specifically identified as 41°F to 135°F. Within this range, food that is left at these temperatures can become unsafe to eat as microorganisms can multiply quickly, leading to foodborne illnesses.

Maintaining food outside this range is critical for preventing bacterial growth. For example, refrigerating food below 41°F slows down bacterial multiplication, while cooking food to temperatures above 135°F ensures that harmful bacteria are killed. Thus, understanding and adhering to this temperature guidance is essential for anyone involved in food service to ensure safety and compliance with health regulations.