What is the temperature danger zone for food safety?

The temperature danger zone for food safety is critical for preventing foodborne illnesses. This zone is defined as the range of temperatures at which harmful bacteria can grow rapidly. The correct range, which is represented by the answer choice provided, is between 41°F (5°C) and 135°F (57°C).

Within this temperature range, bacteria can multiply quickly if food is stored or left out for too long, increasing the risk of foodborne illness. To minimize this risk, food should not be kept in this temperature range for extended periods. For safety, cold foods should be kept below 41°F and hot foods should be maintained above 135°F. Understanding this critical temperature range helps food managers ensure food safety and implement proper food handling practices.