What is the danger zone temperature range for food?

The danger zone temperature range for food is defined as 41°F (5°C) to 135°F (57°C). This temperature range is crucial because it is where bacteria can proliferate rapidly, increasing the risk of foodborne illnesses. When food is held within this range, harmful microorganisms can grow to levels that might cause illness if consumed. Keeping foods out of this temperature range ensures they remain safe to eat, as refrigeration below this range or cooking above this range effectively inhibits bacterial growth.

The other temperature ranges listed do not represent the danger zone and either fall below or do not encompass the critical range where pathogens can thrive. Knowing and adhering to this temperature range is fundamental in food safety practices, especially in environments such as restaurants and food service operations, to protect the health of consumers.