What is the Temperature Danger Zone range for food safety?

The Temperature Danger Zone refers to the range of temperatures in which harmful bacteria can rapidly grow in food, posing a risk to food safety. The correct range is between 41°F and 140°F. This range allows for the growth of pathogens such as Salmonella, E. coli, and Listeria, which can lead to foodborne illnesses if food is held or stored within this temperature range for too long.

It is critical for food handlers to keep cold foods below 41°F and hot foods above 140°F to ensure that food remains safe for consumption. Monitoring temperatures is a vital part of food safety practices, and understanding this range helps in preventing food-related health issues. The other suggested ranges do not align with established food safety guidelines, as they either fall outside of the danger zone or do not encompass the correct temperatures that promote bacterial growth.