What range is considered the temperature danger zone (TDZ)?

The temperature danger zone (TDZ) is defined as the range of temperatures in which bacteria grow most rapidly. This range is critical for food safety because food can become unsafe to eat if it is stored or held within this temperature range for too long. The correct answer indicates that the TDZ is 41 to 135 degrees Fahrenheit.

In this range, common harmful bacteria can proliferate, increasing the risk of foodborne illness. Foods held below 41 degrees Fahrenheit are generally safe, as bacterial growth is significantly inhibited in colder temperatures. Conversely, when food is heated above 135 degrees Fahrenheit, bacteria are usually killed or their growth significantly slowed, making the food safer to consume.

Understanding the TDZ is essential for anyone involved in food preparation and storage, as it highlights the critical temperatures that need to be monitored to prevent foodborne illnesses.