What is the Temperature Danger Zone for food safety?

The Temperature Danger Zone for food safety is defined as the range of temperatures at which bacteria can grow rapidly in food, posing a risk for foodborne illnesses. This zone is specifically between 41°F and 140°F. Within this range, bacteria can double in number every 20 minutes, which can lead to unsafe levels of bacteria in food if it is not handled properly.

Food safety guidelines emphasize keeping food either below 41°F (in the refrigeration temperature range) or above 140°F (in the hot holding temperature range) to prevent bacterial growth. Therefore, understanding and adhering to these temperature guidelines is critical for anyone handling food, as it plays a major role in preventing foodborne illnesses.