What temperature range is considered the danger zone for bacterial growth?

The temperature range that is considered the danger zone for bacterial growth is indeed 41°F to 135°F. This range is critical in food safety because it is where bacteria can multiply rapidly, potentially leading to foodborne illnesses. Bacteria thrive in this temperature range, and it is essential for food handlers to maintain food temperatures outside of this zone to ensure food safety.

When food is stored or held in this temperature range, it can create an environment conducive to the growth of harmful pathogens. This is why the regulation of food temperatures is so important in the food service industry. Keeping food either below 41°F, in refrigeration, or above 135°F, typically in hot holding, is crucial for controlling bacterial growth and ensuring that food remains safe for consumption.

The other temperature ranges mentioned do not constitute the danger zone either because they are too low to promote growth (like 32°F to 41°F, which is considered safe refrigeration temperatures) or too high (like 135°F to 165°F, which is generally safe for cooked foods). Understanding this danger zone allows food handlers to implement proper food safety practices effectively.