What is the temperature range defined as the Temperature Danger Zone?

The Temperature Danger Zone is defined as the range of temperatures in which bacteria can grow rapidly, increasing the risk of foodborne illness. This range is identified specifically as from 40°F to 140°F. Within this temperature bracket, perishable foods can develop harmful pathogens if they are not cooked, held, or stored properly.

Understanding this concept is crucial for food safety. Keeping hot foods above 140°F and cold foods below 40°F helps ensure that food remains safe for consumption. Proper monitoring of food temperatures is essential in preventing foodborne illnesses, making awareness of the Temperature Danger Zone a fundamental principle in culinary practice and food safety management.