What temperature range is known as the danger zone for food?

The danger zone for food refers to a temperature range where bacteria can grow rapidly, increasing the risk of foodborne illnesses. This range is defined as 41°F to 135°F. Within these temperatures, harmful pathogens can thrive, doubling in number in as little as 20 minutes.

When food is held in this temperature range, any hazardous bacteria present can proliferate quickly, making it crucial for food safety practices to keep foods either cold (below 41°F) or hot (above 135°F) to minimize the risk of foodborne illness.

Other options do not align with the recognized danger zone parameters, with the lower and upper limits not falling within the accepted temperature range that promotes bacterial growth. Understanding these specific temperature thresholds is vital for anyone involved in food handling to maintain safety and compliance with health regulations.