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

The correct answer identifies a temperature range that is critical for food safety, emphasizing the importance of preventing the growth of harmful bacteria. The danger zone for food safety is defined as the temperature range where bacteria can rapidly multiply, increasing the risks of foodborne illness. This range is typically considered to be between 41°F and 135°F.

When food is held in this temperature range, particularly between 41°F and 135°F, it provides an optimal environment for pathogens to grow. This is crucial for food handlers and establishments to understand, as keeping food either below 41°F (in refrigeration) or above 135°F (in hot holding) is essential to minimize the risk of foodborne diseases.

Recognizing this danger zone helps ensure that food items are maintained at safe temperatures to prevent spoilage and illness, which is a core principle in food safety practices. Understanding these thresholds provides a foundational knowledge that is a critical component of food protection and safety training.