What is the primary temperature range where bacteria grow best?

The primary temperature range where bacteria grow best is between 41°F and 140°F. This range is commonly referred to as the "danger zone" for food safety. Within this temperature range, bacteria can multiply rapidly, which can lead to foodborne illnesses. It is crucial for food handlers to keep food out of this zone to ensure safety and prevent the growth of harmful microorganisms.

The temperatures outside of this range, such as those below 41°F (which is considered safe for cold storage) and above 140°F (where cooking and hot holding occurs), inhibit bacterial growth and reduce the risk of foodborne pathogens. Temperature management is essential in food safety practices.