What is the danger zone temperature range for food?

The danger zone temperature range for food is critical for ensuring food safety, as it is the temperature range within which harmful bacteria can rapidly multiply. The correct response identifies the danger zone as being between 41°F (5°C) and 135°F (57°C).

In this range, perishable foods are particularly susceptible to bacterial growth if they are not kept at safe temperatures. The U.S. Food and Drug Administration (FDA) defines this range based on extensive research that indicates bacteria thrive in these temperatures, which can lead to foodborne illnesses if foods are not cooked, held, or cooled appropriately.

Foods should be kept out of this range to minimize the risk of contamination and foodborne illnesses. This is why proper food handling techniques and monitoring temperatures are essential in food safety practices.

In contrast, the other options either define ranges that do not include the critical points of bacterial growth or misrepresent the limits of safe food handling practices. For example, temperatures below 41°F are considered safe for cold storage, while temperatures above 135°F are generally deemed safe for hot holding.