What is the temperature danger zone?

The temperature danger zone is defined as the range of temperatures at which bacteria can grow rapidly on food, posing a significant risk for foodborne illness. This range is specifically from 41 degrees Fahrenheit to 140 degrees Fahrenheit.

Keeping food out of this temperature zone is critical in food safety practices to ensure that pathogens do not proliferate. Foods that are kept below 41 degrees are considered safe from rapid bacterial growth, while those above 140 degrees are likewise considered safe because heat inhibits bacterial growth and kills many pathogens.

Understanding the temperature danger zone is essential for anyone involved in food service or food safety management, as it guides proper food storage, preparation, and cooking temperatures to reduce the risk of foodborne diseases.