What is the temperature range known as the "danger zone" for food?

The temperature range referred to as the "danger zone" for food is 41°F to 135°F. This range is critical because it is where bacteria can grow most rapidly, posing a risk of foodborne illness. When food is held within this temperature range, it can allow harmful microorganisms to multiply to dangerous levels, making the food unsafe to consume.

Temperatures below 41°F slow down bacterial growth significantly, while temperatures above 135°F can kill many harmful bacteria. Therefore, it's essential for food safety practices to keep foods either refrigerated below 41°F or cooked above 135°F to mitigate the risks associated with bacterial growth. Understanding and monitoring this temperature range is crucial for maintaining food safety in any food service operation.