What temperature range is considered the danger zone for food safety?

The temperature range of 41°F to 135°F is recognized as the danger zone for food safety because it is the range within which bacteria can thrive and multiply rapidly. When food is kept in this temperature range, it can lead to foodborne illnesses, as pathogens that could cause illness are most active and proliferate quickly.

Food safety protocols recommend keeping perishable items either below 41°F or above 135°F to inhibit bacterial growth and reduce the risk of contamination. This range highlights the importance of monitoring temperatures during storage, preparation, and transport of food to ensure it remains safe for consumption.