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

The temperature range that is considered the danger zone for food safety is crucial because it identifies the conditions under which bacteria can proliferate rapidly, leading to foodborne illnesses. The range of 41 to 135 degrees Fahrenheit is particularly significant because it encapsulates temperatures in which pathogens can thrive, doubling in number in as little as 20 minutes. The danger zone encompasses the temperatures found in many food preparation, holding, and serving situations, highlighting the importance of temperature control in keeping food safe.

By maintaining food outside this range—either storing it below 41 degrees Fahrenheit (cooling) or above 135 degrees Fahrenheit (cooking)—the growth of harmful bacteria can be significantly hindered. This understanding helps food handlers implement safer food practices, such as timely refrigeration and cooking food adequately, ultimately protecting public health.