Which temperature range is considered the "danger zone" for food safety?

The "danger zone" for food safety is defined as the temperature range in which bacteria grow most rapidly, which is between 40°F and 140°F. Within this range, perishable foods can become unsafe to eat because harmful pathogens can multiply quickly, leading to foodborne illnesses.

Maintaining food temperatures outside this zone helps to ensure safety. Cold foods should be kept at temperatures below 40°F to slow down bacterial growth, while hot foods should remain above 140°F to kill any pathogens present and prevent new growth. This is critical knowledge for anyone working in food service, as it helps ensure food safety and compliance with health regulations. Understanding this temperature range is essential for making informed decisions about food storage, preparation, and serving practices in any food establishment, including Chipotle.