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

The danger zone for food safety is defined as the temperature range in which harmful bacteria can grow rapidly in food. This temperature range is crucial for maintaining the safety of cooked and perishable foods. The correct answer indicates that the danger zone is between 41°F and 135°F (5°C to 57°C). Within this range, bacteria can double in number in as little as 20 minutes, which significantly increases the risk of foodborne illness.

Food must be kept outside of this range to minimize bacterial growth. Food should be kept at temperatures below 41°F (5°C) for cold storage or cooked to temperatures above 135°F (57°C) for hot holding. Understanding and complying with these temperature limits is vital for food safety and helps to prevent foodborne illnesses in food service and handling environments.