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

The temperature range considered the danger zone for food safety is between 41°F and 135°F. This range provides a conducive environment for the rapid growth of harmful bacteria in food. When food is held within this temperature range, bacteria can multiply quickly, increasing the risk of foodborne illnesses.

Food safety guidelines emphasize the importance of keeping perishable items either below 41°F, which is the safe refrigeration temperature, or above 135°F, which is the safe cooking temperature. Understanding this temperature range helps food handlers take appropriate precautions to prevent foodborne illnesses, such as ensuring that foods are stored and cooked at safe temperatures.

Other temperature ranges mentioned in the options do not correspond to the established danger zone criteria, making them unsuitable choices for identifying where bacterial growth poses the greatest risk.