What is the safe temperature range for the "danger zone" in food safety?

The safe temperature range known as the "danger zone" in food safety is critical for preventing foodborne illnesses. This range specifically refers to temperatures between 41°F and 135°F. In this zone, harmful bacteria can multiply rapidly, posing a significant risk to food safety. It is essential to keep perishable foods outside of this temperature range to ensure they remain safe for consumption.

The lower bound, 41°F, is particularly important as it marks the temperature at which refrigerated items should be maintained to effectively inhibit bacterial growth. Conversely, the upper bound of 135°F indicates the temperature above which harmful bacteria generally do not thrive. Cooking foods to appropriate temperatures ensures that any potential pathogens are killed, reducing the risk of foodborne illnesses.

Understanding this temperature range is vital for those who handle food. It emphasizes the importance of proper refrigeration and cooking to maintain food safety standards.