What temperature range is considered a danger zone for food safety?

The temperature range identified as a danger zone for food safety is considered to be 41 to 135 degrees Fahrenheit. This range is critical because it is where bacteria can rapidly grow and multiply, increasing the risk of foodborne illnesses.

Food must be kept out of this danger zone to ensure safety; refrigeration is typically set below 41 degrees Fahrenheit, while cooking temperatures should exceed 135 degrees to effectively kill harmful pathogens. Maintaining foods outside of this temperature range is essential for minimizing health risks associated with improper food handling.

Other ranges mentioned do not represent the same level of risk; for instance, temperatures below 41 degrees Fahrenheit are safe for refrigeration, and the range above 135 degrees Fahrenheit is usually where cooking takes place, effectively preventing bacterial growth. Understanding and adhering to these temperature guidelines is crucial in preventing foodborne illness.