What is the danger zone temperature range for food?

The danger zone temperature range for food is identified as 41°F to 135°F. This range is crucial because it is within these temperatures that bacteria can rapidly grow and multiply, significantly increasing the risk of foodborne illness. Maintaining food temperatures outside of this danger zone is essential for ensuring food safety.

When foods are held at temperatures within this range, particularly between 41°F and 135°F, harmful microorganisms thrive, particularly when food is stored improperly or not cooked thoroughly. This temperature guideline is based on the understanding of how pathogens behave in various temperature environments, which is essential knowledge for anyone involved in food handling.

By understanding that 41°F to 135°F is the danger zone, food workers can better monitor food temperatures, implement appropriate measures to keep foods safe, and minimize the risk of foodborne illnesses. This makes it clear why this response is considered the accurate choice compared to others, which do not align with the recognized danger zone standard.