The Danger Zone refers to temperatures between what values?

The Danger Zone is a critical temperature range in food safety that refers to the conditions under which bacteria can grow rapidly in food. The correct range is between 41°F and 140°F. Within this range, many harmful bacteria can thrive, potentially leading to foodborne illnesses if food is not properly cooked, held, or stored.

This temperature range is established based on the biology of bacteria; they reproduce best in environments that are neither too cold nor too hot. Maintaining food outside of this range is essential for preventing spoilage and ensuring food safety. Foods should be kept at temperatures below 41°F or above 140°F to minimize the risk of bacterial growth.

Understanding this concept helps in safe food handling practices, especially in establishments that serve food to the public, where the risk of foodborne illness from improperly managed food can have significant consequences.