Which temperature zone is considered the danger zone for food?

The danger zone for food is the temperature range in which bacteria can grow rapidly and pose a risk to food safety. This range is specifically identified as 41°F to 135°F (5°C to 57°C). Within these temperatures, perishable food can become unsafe to consume if left out for extended periods.

Temperatures below 41°F are considered safe for cold storage, as they can slow down bacterial growth significantly. Conversely, temperatures above 135°F are generally hot enough to keep food safe, as cooking and holding food at these levels can kill most harmful bacteria. When food enters the danger zone, it is essential to monitor the time it spends within this range and implement proper food safety practices, such as cooking, chilling, or freezing foods to reduce the potential risk of foodborne illnesses. This understanding is crucial for anyone working with food in order to ensure consumer safety and compliance with health regulations.