What is the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range between 41°F and 135°F. This is crucial because within this temperature range, bacteria can rapidly multiply, increasing the risk of foodborne illnesses. Food should not be stored or left in this zone for extended periods to ensure safety and quality.

Temperatures below 41°F are generally safe for food storage, as this slows down bacterial growth. Conversely, temperatures above 135°F are considered safe for hot foods, as they typically kill harmful bacteria. Understanding and adhering to this temperature range is essential for food handlers to maintain proper food safety practices and prevent foodborne diseases.