What is the temperature danger zone for food?

The temperature danger zone for food is defined as the range in which harmful bacteria can rapidly grow and pose a risk to food safety. The correct range is 41°F to 135°F (5°C to 57°C). This temperature zone allows bacteria to thrive, making it crucial for food handlers to keep perishable foods outside of this range to prevent foodborne illness.

When food is kept within this temperature range, especially for prolonged periods, the risk of bacterial growth increases significantly. This is why food safety guidelines emphasize not only cooking food to safe temperatures but also ensuring it is stored at appropriate temperatures to inhibit bacterial development.

Other ranges, such as those that include lower or higher temperatures, do not reflect the conditions that promote bacterial growth, and therefore they are not considered the danger zone. Recognizing this specific range is vital for anyone handling food to maintain safe practices and reduce health risks.