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

The temperature danger zone for food safety is defined as the range in which pathogenic bacteria can grow rapidly. This critical range is between 41°F and 135°F. When food is stored, prepared, or held at temperatures within this zone, the risk of foodborne illness increases significantly because bacteria thrive and multiply most efficiently in this environment.

Understanding this temperature range is vital for food safety practices. Foods should always be kept below 41°F or above 135°F to minimize the risk of bacterial growth. This principle is especially important during food preparation and holding, as improper temperatures can lead to unsafe food conditions.

The other options do not represent this danger zone accurately. For example, 32°F to 41°F reflects a cold storage range that slows bacterial growth rather than facilitating it. The ranges above 135°F are considered safe, as they are typically hot enough to kill many harmful bacteria, making food safe for consumption.