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

The danger zone for food safety refers specifically to the temperature range in which harmful bacteria can grow rapidly on food. This critical temperature range is recognized as 40°F to 140°F. When food is stored or held within this range, the risk of foodborne illness increases due to the ideal conditions for pathogen proliferation.

When temperatures rise above 140°F, the risk diminishes significantly as most bacteria begin to die off or become inactive. Conversely, below 40°F, the growth of harmful bacteria is considerably slowed or halted, which helps preserve food safety. This is why maintaining proper refrigeration and cooking temperatures is essential in food safety practices, making the identification of this danger zone vital for anyone involved in the handling and preparation of food.