What is the danger zone temperature range for food safety?

The danger zone temperature range for food safety is defined as the temperatures at which harmful bacteria can grow rapidly in food. This range is critical for food safety measures, as foods should be kept out of this temperature zone to minimize the risk of foodborne illness.

The correct choice identifies the danger zone as 41°F to 135°F. Within this temperature range, bacteria can double in number in as little as 20 minutes, which poses a significant threat to the safety of food products. Proper food handling practices mandate that food should be stored below 41°F or above 135°F to inhibit bacterial growth and ensure food safety.

The other temperature ranges listed do not align with established food safety guidelines. For instance, temperatures below 41°F are generally considered safe for refrigeration, while temperatures above 135°F are typically safe for hot holding. Understanding this critical temperature range helps in maintaining food safety standards and protecting public health.