What is the danger zone temperature range for food safety?

The danger zone temperature range for food safety is recognized as 41°F to 135°F. This range is critical in food safety because it encompasses the temperatures at which bacteria and other pathogens can multiply rapidly, increasing the risk of foodborne illnesses. When food is held within this temperature range for extended periods, the likelihood of harmful bacteria growing to dangerous levels rises significantly.

Food safety guidelines stress the importance of keeping food out of this danger zone by either refrigerating it at temperatures below 41°F or cooking it to safe temperatures above 135°F. Understanding and adhering to this temperature range is essential for anyone involved in food handling and preparation to ensure food remains safe for consumption. Proper temperature control is a fundamental practice in preventing foodborne illnesses and maintaining overall public health.