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

The danger zone for food safety is defined as the temperature range in which harmful bacteria can grow rapidly. This range is typically between 41 degrees Fahrenheit and 135 degrees Fahrenheit.

The selection of this range is critical because food that is held within these temperatures for an extended period can become unsafe to eat, as bacteria can multiply to dangerous levels. It is essential for food safety practices to maintain food out of this temperature range to prevent foodborne illnesses.

In understanding this concept, it is clear that food should be kept either below 41 degrees to maintain cold storage conditions or above 135 degrees to ensure that it is properly cooked or kept hot. Hence, the notion that any temperature above 41 degrees or below 135 degrees represents the danger zone underscores the importance of temperature control in food handling and preparation.