What temperature range is typically considered the Danger Zone for food safety?

The Danger Zone for food safety is identified as the temperature range between 41°F and 135°F. This range is crucial because it is the temperature at which bacteria can grow rapidly in food. When food is stored or held in this range, the risk of foodborne illnesses increases significantly due to the ideal conditions for pathogens to thrive.

Understanding this temperature zone is vital for food service workers, as it informs safe food handling practices. Foods that are kept at temperatures within this range for extended periods should be carefully monitored, and measures should be taken to either heat or chill the food to prevent bacteria from multiplying to unsafe levels. Maintaining food outside of this zone is essential for ensuring food safety and preventing illness.