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 bacteria can grow rapidly in food. This range is critical for food managers to understand in order to ensure the safety and quality of food served. The correct temperature range considered the danger zone is from 41°F to 135°F.

At temperatures within this range, bacteria can double in number in as little as 20 minutes, which significantly increases the risk of foodborne illnesses. It’s crucial for food handlers to keep perishable items either below 41°F, where bacteria growth is slowed down, or above 135°F, where bacteria are killed by heat.

Understanding this temperature range is essential for maintaining food safety standards and practicing proper food handling techniques. The options that suggest temperature ranges outside of this standard range do not accurately reflect the temperatures that are crucial for preventing bacterial growth and ensuring food safety.