What temperature range is considered the Danger Zone for food safety?

The Danger Zone for food safety is defined as the temperature range within which harmful bacteria can grow rapidly in food. This range is identified as 41°F to 135°F. At temperatures below 41°F, the growth of bacteria is significantly slowed down, and at temperatures above 135°F, most harmful bacteria are killed or controlled effectively.

Understanding this temperature range is critical for food safety practices, as food stored or held within the Danger Zone for more than two hours can become unsafe to eat. This knowledge helps food handlers ensure that perishable items are kept out of this range to minimize the risk of foodborne illnesses. Other temperature ranges provided in the choices do not fall within the parameters recognized for food safety concerns regarding bacterial growth.