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

The "danger zone" for food is defined as the temperature range in which harmful bacteria can grow rapidly, posing a risk to food safety. This range is set between 41°F and 135°F. Within this temperature span, foodborne pathogens thrive and can double in number within a short period, increasing the risk of foodborne illness if food is held in this range too long.

Food safety guidelines emphasize the importance of keeping perishable items either below 41°F or above 135°F to mitigate this risk. Maintaining these temperatures ensures that food remains safe for consumption and helps prevent contamination and food poisoning outbreaks. Understanding this range is crucial for anyone involved in food handling and preparation, as it forms the basis of safe food practices.