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

The "danger zone" for food safety is defined as the temperature range where harmful bacteria can grow rapidly in perishable foods. This range is specifically from 41°F to 135°F. Within this range, foodborne pathogens can multiply quickly, increasing the risk of foodborne illness.

Understanding this temperature range is crucial in food handling practices. When food is kept within this zone for extended periods, especially between these temperatures, it can become unsafe to eat. This is why food safety guidelines recommend keeping cold foods colder than 41°F and hot foods hotter than 135°F to minimize the risk of bacteria growth.

The other temperature ranges provided do not correspond to the conditions known to foster significant bacterial growth, thus reinforcing the importance of maintaining food at safe temperatures outside of the defined danger zone.