What temperature range is considered the Danger Zone for food safety?

The temperature range known as the Danger Zone for food safety is identified as 41°F to 135°F. This range is critical because, within these temperatures, harmful bacteria can grow rapidly in food items, increasing the risk of foodborne illnesses.

Maintaining food outside of this temperature range is essential to ensure food safety. Temperatures below 41°F are generally safe for cold storage, and cooking foods to temperatures above 135°F helps ensure that harmful microorganisms are destroyed. Understanding this concept is key for anyone working in food safety to effectively manage and control food temperatures, thus reducing the risk of foodborne diseases.