What is a critical temperature zone for bacterial growth?

The critical temperature zone for bacterial growth is indicated by the range from 41°F to 135°F. This temperature range is commonly referred to as the "danger zone" in food safety practices because it is within these temperatures that bacteria can multiply rapidly.

When food is stored or held within this range, potentially harmful bacteria can thrive, leading to foodborne illnesses. The growth of bacteria is significantly slowed down or inhibited when food is kept below 41°F or heated above 135°F. Therefore, ensuring that food is stored outside of this critical zone is essential for maintaining food safety and preventing the risk of contamination.

This understanding is critical for food handlers, as proper temperature control can greatly influence the safety and quality of food being prepared and served.