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

The "danger zone" for food refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illness. The specific range identified as the danger zone is between 40°F to 140°F (4°C to 60°C). This range is critical for food safety because it encompasses temperatures that allow pathogens to thrive, doubling in number in as little as 20 minutes under optimal conditions.

Maintaining food outside this temperature range helps inhibit bacterial growth. Food that is stored or held in this danger zone for extended periods is at a higher risk for contamination and spoilage, leading to potential health risks. Understanding this range is essential for anyone involved in food handling, preparation, and storage to ensure safe practices are followed.