What is the temperature danger zone for food?

The temperature danger zone for food is defined as the range in which harmful bacteria can grow rapidly. This range is between 41°F and 135°F. Keeping food within this temperature range for an extended period increases the risk of foodborne illnesses due to bacterial growth.

When foods are stored or held outside of these temperatures, they are less likely to reach harmful levels of bacteria. Below 41°F, the growth of bacteria is significantly slowed, while above 135°F, most bacteria are killed off or cannot reproduce efficiently. Therefore, understanding and monitoring the temperature danger zone is crucial for food safety, as it directly impacts the health and safety of consumers by preventing foodborne illnesses.