What is the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range in which bacteria can grow rapidly, increasing the risk of foodborne illnesses. This range is typically recognized as being from 41 degrees Fahrenheit to 135 degrees Fahrenheit. In this zone, perishable foods can become unsafe quickly if they are not kept either below or above these temperatures.

Understanding this range is crucial for anyone handling food, as it emphasizes the importance of monitoring temperatures when storing, preparing, and serving food. Foods should be kept out of this danger zone to prevent bacterial growth, which can lead to foodborne illnesses. Keeping foods refrigerated below 41 degrees or heated above 135 degrees helps ensure they remain safe for consumption.

Other ranges provided in the choices do not align with established food safety guidelines and therefore do not reflect the critical temperatures necessary for preventing foodborne illnesses.