What temperature range is considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety is recognized as the temperature range between 40°F and 140°F. Within this range, bacteria can grow rapidly, doubling in number in as little as 20 minutes. This temperature zone is particularly concerning because it includes temperatures that are commonly found in many household environments where food is stored or prepared.

Maintaining food at temperatures below 40°F helps to slow down bacterial growth, making refrigeration crucial for food safety. Similarly, cooking food to temperatures above 140°F ensures that harmful bacteria are killed, thereby preventing foodborne illnesses.

The other temperature ranges listed do not align with the established guidelines for food safety and do not represent conditions that promote bacterial growth or thermal safety concerns. Understanding these temperature ranges is vital to ensuring proper food handling and reducing the risk of foodborne illness.