What is the temperature range for the "danger zone" in food safety?

The "danger zone" in food safety is defined as the temperature range where bacteria grow most rapidly, which can lead to foodborne illness. This critical range is between 41°F and 135°F (5°C to 57°C). Within this temperature span, pathogens can double in number in as little as 20 minutes, making it essential for food handlers to maintain food temperatures outside of this range to ensure safety.

This knowledge is vital for effective food safety practices, particularly during food storage, preparation, and serving. Keeping cold foods below 41°F and hot foods above 135°F is a key practice to minimize the risk of bacterial growth and foodborne illnesses.

The other ranges provided do not align with established food safety guidelines. Maintaining awareness and adherence to the defined danger zone is crucial in any food protection training curriculum to safeguard against potential health risks.