What is the temperature range classified as the danger zone for food safety?

The temperature range classified as the danger zone for food safety is 41-135°F. This range is critical because it is within these temperatures that bacteria can grow rapidly on food. When food is stored or left out within this range, the risk of foodborne illness increases significantly.

Understanding the danger zone is essential for anyone managing food, as it helps to enforce proper food handling and storage practices. Keeping food below 41°F or above 135°F helps to minimize the potential for bacterial growth, thereby maintaining food safety and ensuring customers are protected from foodborne illnesses. This knowledge is particularly vital in environments like Walmart, where large quantities of food are handled and served daily.