Which temperature is considered the "danger zone" for food safety?

The "danger zone" for food safety is defined as the temperature range in which bacteria can grow rapidly, posing a risk for foodborne illness. This range is typically recognized as being between 40 degrees Fahrenheit and 140 degrees Fahrenheit.

Within this temperature bracket, food products should not be left unmonitored for extended periods, as pathogens can multiply significantly. For optimal food safety, it is crucial to keep perishable foods out of this temperature range, either by refrigerating them below 40 degrees Fahrenheit or by cooking them above 140 degrees Fahrenheit.

Understanding the danger zone is essential for anyone involved in food preparation or service, as it underpins protocols related to food storage, cooking, and serving, and helps ensure that food is safe for consumption.