The "temperature danger zone" refers to which range of temperatures?

The "temperature danger zone" is the range of temperatures where harmful bacteria can rapidly multiply in food. This specific range is between 41°F and 135°F. Food that is held within this temperature range for too long can lead to foodborne illnesses, as pathogens thrive and reproduce effectively in these conditions.

Maintaining food outside of this zone—by either keeping it colder than 41°F or hotter than 135°F—is critical for ensuring food safety. This concept is fundamental in food safety training, highlighting the importance of monitoring food temperatures during storage, preparation, and serving to prevent foodborne sickness. Understanding this range helps food handlers apply safe practices in various food service operations.