What is the critical temperature danger zone for food?

The critical temperature danger zone for food is designated as the range between 41°F (5°C) and 135°F (57°C). This range is crucial because it is where bacteria can grow rapidly, increasing the risk of foodborne illnesses. Keeping perishable foods, such as meat, dairy, and prepared salads, outside this zone is essential to prevent microbial growth and ensure food safety.

Food should be kept at temperatures below 41°F during refrigeration or heated to above 135°F for hot holding to minimize the danger of bacterial proliferation. The temperatures outside of this critical range either inhibit bacterial growth (when kept colder) or kill them (when heated sufficiently), making adherence to this guideline vital for food service workers. Understanding this temperature range is necessary for maintaining safe food handling practices.