What temperature range is commonly referred to as the "danger zone" for food storage?

The "danger zone" for food storage is defined as the temperature range between 40°F and 140°F. In this range, bacteria can grow rapidly, leading to an increased risk of foodborne illnesses. It is crucial to keep perishable foods out of this temperature zone to ensure food safety.

Bacteria proliferate effectively when food is stored within this range, making it critical for food safety practices to maintain proper refrigeration (below 40°F) or heating (above 140°F). Understanding this temperature range helps in implementing effective food handling and storage practices to minimize the risk of contamination and spoilage.