What is considered the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range in which bacteria can rapidly grow and multiply, posing a risk of foodborne illness. This range is specifically from 41°F to 135°F. In this temperature zone, food items that require refrigeration or proper cooking can become unsafe to eat if left unmonitored for extended periods.

Understanding the danger zone is crucial for food safety practices, as it guides food handlers to keep perishable items out of this temperature range to prevent bacterial growth. Keeping foods below 41°F or above 135°F helps ensure they remain safe for consumption.

The other ranges mentioned do not fall under this definition of the danger zone, as they either represent temperatures that are too low or too high to foster bacterial growth effectively.