What is considered the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range in which bacteria can grow rapidly, leading to foodborne illnesses. This range is from 41°F to 135°F. Foods stored within this temperature spectrum are at an increased risk for bacterial growth, as temperatures below 41°F typically slow down bacterial proliferation, while temperatures above 135°F can effectively kill many harmful pathogens.

In food safety practices, it's crucial to keep cold food items at or below 41°F and hot food items at or above 135°F to ensure they remain safe for consumption. By understanding the danger zone, food handlers can effectively manage temperature controls for food storage, cooking, and serving processes to mitigate health risks.