What is the "danger zone" for food temperatures?

The "danger zone" for food temperatures refers to the specific temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illnesses. This range is defined as 41°F to 135°F (5°C to 57°C). Within this temperature spectrum, harmful bacteria can multiply quickly, making it critical to keep perishable foods either below 41°F or above 135°F to ensure food safety.

Maintaining food outside of this danger zone is essential for safe food handling practices, as it helps to minimize the risk of contamination and spoilage. Understanding this concept is a crucial aspect of training for food handlers, as it impacts how they store, cook, and serve food to prevent foodborne illnesses.