What temperature range is considered the danger zone for bacteria growth in food?

The temperature range considered the danger zone for bacteria growth in food is 41-135°F. Within this range, bacteria can rapidly multiply, which poses a significant risk to food safety. The danger zone corresponds to temperatures between 40°F and 140°F, where most pathogens thrive and can double in number in as little as 20 minutes.

This understanding is crucial for safe food handling practices, as it guides food workers to keep perishable items either below or above these temperatures to prevent potential foodborne illnesses. Regular monitoring of food temperatures is important, whether during storage, preparation, or holding, to ensure that food remains safe for consumption.

The other temperature ranges do not represent conditions conducive to bacterial growth. For example, temperatures below 32°F can lead to freezing, halting bacterial activity, while temperatures above 135°F are typically in a cooking range that effectively kills bacteria. Hence, recognizing this specific temperature range is essential for maintaining food safety standards.