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

The temperature range of 40°F to 140°F is identified as the “danger zone” for food safety because it is the optimal range for bacteria to grow rapidly. When food is stored within this temperature range, microorganisms that can cause foodborne illness, such as bacteria, thrive and multiply, doubling in number every 20 minutes under ideal conditions.

Maintaining food outside of this temperature zone is crucial to preventing foodborne illnesses. Below 40°F, food is typically safely refrigerated, slowing down the growth of bacteria. Similarly, temperatures above 140°F help keep food safely cooked and hot, inhibiting bacterial proliferation. By understanding and utilizing this critical temperature range, food handlers can significantly reduce the risk of contamination and foodborne illnesses, ensuring the safety of the food served to consumers.