What temperature range is considered the "danger zone" for food safety?

The temperature range considered the "danger zone" for food safety is indeed from 41°F to 135°F. This range is crucial because it is the temperature range in which bacteria can multiply rapidly. When food is kept within this range for too long, the risk of foodborne illnesses increases significantly since pathogens can grow to dangerous levels.

Food safety guidelines emphasize keeping perishable foods out of this danger zone whenever possible. For example, cold foods should be stored at temperatures below 41°F, and hot foods should be maintained at temperatures above 135°F. Understanding this concept helps food handlers and consumers make informed decisions about food storage, preparation, and serving, ultimately reducing the risk of foodborne illness.

The other temperature ranges listed do not fall under this critical danger zone classification, as they either represent safe storage temperatures for food or cooking temperatures where pathogens are typically killed.