Which temperature range is considered the danger zone for food?

The danger zone for food refers to the temperature range in which harmful bacteria can grow rapidly. This range is identified as 40°F to 140°F. Within this span, food items can reach temperatures that encourage bacterial proliferation, leading to foodborne illnesses.

Maintaining food outside of this danger zone is crucial for food safety. When food is stored or held at temperatures below 40°F or above 140°F, the growth of bacteria is significantly reduced. This principle is a fundamental aspect of safe food handling and preparation practices, which help to ensure that food remains safe for consumption. Therefore, recognizing and adhering to this temperature guideline is essential for anyone involved in food service.