What is the temperature range for the 'Danger Zone' in food safety?

The 'Danger Zone' in food safety refers to the temperature range in which harmful bacteria can grow rapidly in perishable food. The recognized range is between 41°F and 135°F. Within this range, food is at risk for bacterial growth, which can lead to foodborne illnesses. This temperature range is critical for food safety practices and is key for food handlers to monitor, as it helps to prevent the conditions that allow harmful pathogens to thrive.

Understanding this concept is vital for anyone in the food service industry, as it emphasizes the importance of maintaining proper food temperatures, whether during storage, preparation, or serving. By keeping food outside of this danger zone, food managers can help ensure that the food served to customers is safe to eat and reduces the risk of foodborne illnesses.