The temperature danger zone is _____.

The temperature danger zone is defined as the range of temperatures in which hazardous bacteria can grow and multiply rapidly in food. This zone is essential for food safety because maintaining food outside of this range helps prevent foodborne illnesses.

The correct answer indicates that the temperature danger zone is between 41°F and 135°F. This range specifically highlights temperatures that allow pathogens to thrive, making it crucial for food handlers to keep foods out of this zone. The lower limit of 41°F is considered to be the upper end of safe refrigeration temperatures, while the upper limit of 135°F is the threshold below which food should not be held if it is being served hot.

Keeping food either below 41°F (in refrigeration) or above 135°F (in hot holding) helps ensure that harmful microorganisms do not multiply, thereby ensuring the safety of the food being served. Understanding this range is vital for anyone involved in food service or preparation to prevent foodborne illnesses effectively.