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

The temperature range considered the danger zone for food safety is from 41°F to 135°F. This range is critical because it is where bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Keeping food outside of this temperature range is essential for maintaining food safety.

Food should be stored at temperatures below 41°F to slow bacterial growth or at temperatures above 135°F to kill bacteria. This understanding is vital in food preparation and storage to protect customers' health. Recognizing and avoiding the danger zone allows food handlers to implement safe food practices effectively.