What is considered the "Temperature Danger Zone"?

The "Temperature Danger Zone" refers specifically to the range in which foodborne pathogens can rapidly grow, posing a significant risk of foodborne illness. The correct range is from 41°F to 135°F (5°C to 57°C). Within this zone, bacteria can multiply quickly, leading to unsafe food conditions if items are not stored, cooked, or served at safe temperatures.

Maintaining food temperatures outside of this range is critical for food safety. For example, cold foods should be kept at temperatures at or below 41°F, while hot foods should be maintained at temperatures at or above 135°F. This understanding helps ensure that foods remain safe for consumption and reduces the risk of foodborne illnesses.

The other ranges listed do not encompass the critical temperature threshold known for fostering bacterial growth effectively. Therefore, recognizing the importance of the Temperature Danger Zone is essential for anyone involved in food service, ensuring they can prevent food safety hazards.