What is a temperature danger zone that can promote bacterial growth?

The temperature danger zone is defined as the range of temperatures within which bacteria can grow rapidly. This range is crucial for food safety because it highlights the temperatures at which potentially harmful microorganisms can thrive, leading to foodborne illnesses.

The correct choice identifies the danger zone as 41°F to 135°F. Within this range, bacteria can multiply exponentially, doubling in number in as little as 20 minutes under ideal conditions. It's essential for food handlers to be aware of this zone to prevent food from being left at unsafe temperatures, which increases the risk of foodborne contamination.

The other temperature ranges do not fall within the parameters that typically allow for rapid bacterial growth. For instance, temperatures below 41°F are considered safe for refrigeration, where bacteria growth is minimized. Conversely, temperatures above 135°F are generally considered safe for keeping food hot, as they are high enough to inhibit bacterial growth. The higher temperatures, such as those above 165°F, can also kill most harmful bacteria, further ensuring food safety. Understanding this temperature danger zone is vital for anyone involved in food handling to maintain a safe food environment.