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

The temperature range identified as the danger zone for bacterial growth in food is from 40°F to 140°F. Within this range, bacteria can multiply rapidly, leading to foodborne illnesses if food is not stored or handled properly. When food is kept at these temperatures, it provides an optimal environment for pathogens to grow, which is why it is crucial to maintain food at safe temperatures outside of this range.

Food should be kept below 40°F to slow down bacterial growth, especially in refrigerated items, while cooked food should reach temperatures above 140°F to ensure that any harmful bacteria are killed. Understanding and adhering to these temperature guidelines is essential for food safety and preventing foodborne illnesses.