Which temperature range is considered the danger zone for food?

The temperature range identified as the danger zone for food is 40°F to 140°F. This is the interval where harmful bacteria can grow rapidly, increasing the risk of foodborne illnesses. When food is stored or held within this range, bacteria such as Salmonella and E. coli can multiply significantly, creating unsafe conditions for consumers.

To effectively prevent foodborne illness, it is crucial to keep food either below 40°F or above 140°F. Cold food should be stored at temperatures below 40°F, while hot food should be maintained at temperatures above 140°F. This understanding of the danger zone is a fundamental principle in food safety practices that helps ensure the health and safety of those consuming the food. Other temperature ranges mentioned do not fall within the established danger zone and therefore do not represent the critical conditions for bacterial growth as accurately as the selected temperature range does.