What is the 'danger zone' range for food temperature?

The 'danger zone' for food temperature is defined as the range where bacteria can grow rapidly, which is between 40°F and 140°F. In this temperature range, pathogens can multiply quickly, leading to foodborne illnesses if food is stored, cooked, or held improperly.

Understanding the danger zone is crucial for food safety practices, such as ensuring perishable items are kept at safe temperatures to minimize the risk of contamination. Typically, food should be refrigerated below 40°F and cooked to temperatures above 140°F to prevent the growth of harmful microorganisms. This range is supported by guidelines from food safety agencies, which emphasize the importance of maintaining appropriate temperatures to ensure the safety and quality of food.