What temperature range is considered the "danger zone" for food safety?

The "danger zone" for food safety is defined as the temperature range from 41°F to 135°F. This range is critical because it is where harmful bacteria can grow rapidly, increasing the risk of foodborne illnesses.

When food is stored or held within this temperature range, bacteria can multiply quickly, potentially leading to unsafe food that can cause sickness. It's essential for food handlers to keep perishable items out of this range to ensure they remain safe for consumption. Food should be stored at temperatures below 41°F (refrigeration) to slow bacterial growth or above 135°F (hot holding) to maintain food safety.

Operating outside this danger zone helps reduce the risk of contamination and foodborne pathogens thriving, which contributes to better health outcomes for consumers.