What is defined as the "Temperature Danger Zone"?

The "Temperature Danger Zone" is defined as the range of temperatures where bacteria can grow most rapidly, which is between 41°F and 135°F. This range is critical for food safety because it signifies the temperatures at which perishable foods are highly susceptible to spoilage and the proliferation of harmful microorganisms. Keeping food out of this temperature range is essential to reduce the risk of foodborne illness.

Foods stored or held within this temperature range can quickly become unsafe, so food establishments must monitor and manage their temperatures diligently. For instance, food should be kept cold below 41°F or hot above 135°F to mitigate the risk of bacterial growth. This knowledge is fundamental for food safety practices in any setting that handles food.