What temperature range is typically considered the danger zone for food safety?

The temperature range of 41°F to 135°F is typically designated as the danger zone for food safety. This range is critical because it is where bacteria that cause foodborne illnesses can thrive. Bacteria grow most rapidly between these temperatures, doubling in number in as little as 20 minutes.

Understanding this temperature range is essential for food managers, as it guides safe food handling practices. Keeping perishable foods out of this range, either by keeping them cold below 41°F or hot above 135°F, significantly reduces the risk of foodborne illness. This concept underscores the importance of monitoring food temperatures during storage, preparation, and service to ensure food safety.

Other temperature ranges listed, such as those below freezing or above typical cooking temperatures, do not pose the same level of risk for bacterial growth as the danger zone does. Therefore, recognizing and effectively managing the danger zone is a crucial part of food safety training and practices.