Which temperature is considered the danger zone for food safety?

The temperature considered the danger zone for food safety is the range of 41 to 135 degrees Fahrenheit. This range is critical because bacteria that cause foodborne illnesses can multiply rapidly at these temperatures.

When food is stored in this temperature range, pathogens can grow quickly, leading to a higher risk of contamination and foodborne illness. It is essential for food safety management practices to keep perishable items outside of this zone by maintaining them either below 41 degrees (refrigeration) or above 135 degrees (hot holding).

Understanding this temperature guideline helps food handlers ensure that food is stored and cooked properly, reducing the risk of foodborne illness. Other temperature ranges do not pose the same risk: temperatures below 32 degrees are freezing and prevent bacterial growth, while 70 to 130 degrees is generally not a primary concern, as it does not encompass the temperature range where rapid bacterial growth is most significant.