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

The "danger zone" for food safety is identified as the temperature range between 41°F and 135°F. This range is critical because it is the temperature range in which bacteria can multiply rapidly, potentially leading to foodborne illnesses.

Food that is kept in this temperature range for extended periods can become unsafe to eat, as pathogens thrive in these temperatures. Therefore, foods should be refrigerated below 41°F and cooked above 135°F to ensure safety. The emphasis on this range is pivotal for both food processing and preparation practices to reduce the risk of contamination and foodborne diseases.