What is considered the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range in which bacteria can grow rapidly, posing a significant risk for foodborne illnesses. The correct range, 40°F to 140°F, is critical for food safety as it encompasses temperatures at which harmful bacteria thrive.

When food is in this temperature range, it can become a breeding ground for pathogens if left unchecked. Keeping food either above 140°F or below 40°F helps to inhibit the growth of these dangerous microorganisms, thereby reducing the risk of foodborne illnesses. This guideline is key for safe food handling and storage practices across the food industry, including in retail settings like Walmart.

The other temperature ranges listed are not recognized as the danger zone in food safety. For example, temperatures below 32°F typically indicate freezing conditions where bacterial growth is minimal, and temperatures above 140°F are generally safe for maintaining hot foods. Similarly, the ranges of 50°F to 160°F and 60°F to 80°F do not align with the established guidelines for food temperature safety, making them ineffective indicators for managing safe food practices.