What temperature range is considered the "Danger Zone" for food storage?

The "Danger Zone" for food storage refers to the temperature range in which bacteria can rapidly grow and multiply, leading to an increased risk of foodborne illness. This range is identified as being between 41°F and 135°F. When food is kept within this temperature range, it is at a heightened risk for spoilage and contamination due to the ideal conditions for bacterial growth.

Maintaining food outside of this range—either by keeping it cold at temperatures below 41°F or heated above 135°F—helps to prevent bacterial proliferation, ensuring food safety and reducing the likelihood of foodborne illness. In food safety practices, it's essential for food handlers to actively monitor and control food temperatures to avoid entering this dangerously optimal range for pathogens.