Which of the following temperatures is considered the Temperature Danger Zone?

The Temperature Danger Zone is defined as the range of temperatures in which food becomes susceptible to bacterial growth, which can lead to foodborne illnesses. This range is critical for food safety management and is acknowledged by food safety standards and guidelines. The correct range is 41°F to 135°F, as it encompasses the temperatures that support the rapid growth of pathogens.

When food is held within this Temperature Danger Zone, bacteria can multiply quickly, often doubling in number in as little as 20 minutes. Maintaining food outside of this range—either below 41°F (where bacteria growth is significantly slowed) or above 135°F (where bacteria are killed off)—is essential for preventing foodborne illness. Thus, understanding this temperature range is crucial for anyone involved in food service and safety.

Other temperature ranges listed—such as 0°F to 32°F (which pertains to freezing temperatures), 32°F to 41°F (which is generally safe but just bordering the upper limit of the safe zone), and 135°F to 165°F (which is safe for cooking but does not capture live food storage concerns)—are not categorized as the Temperature Danger Zone. Recognizing and managing the Danger Zone is vital for maintaining food safety.