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

The temperature range known as the "danger zone" for food safety is defined as 40°F to 140°F. This range is crucial because it is the temperature range in which bacteria can grow rapidly in food. When food is held within this zone, the risk of foodborne illness increases significantly due to the proliferation of harmful microorganisms.

Foods stored within this temperature range can become unsafe to eat as bacteria can double in number in as little as 20 minutes under optimal conditions. Therefore, it is essential to keep perishable food items below 40°F (to slow down bacterial growth) or above 140°F (to kill any bacteria that may be present). Understanding this danger zone helps food handlers take appropriate measures to ensure food safety and minimize the risk of foodborne illnesses.