Which temperature range is known as the Danger Zone for food?

The temperature range known as the Danger Zone for food is between 41°F and 135°F. This range is critical because it is the temperature range in which harmful bacteria can rapidly multiply. When food is held within this temperature span, it becomes unsafe for consumption, as pathogens can thrive and lead to foodborne illnesses.

Keeping foods out of this Danger Zone is essential for maintaining food safety. Foods should be stored below 41°F if they are cold, and cooked or held above 135°F if they are hot. Proper temperature control is a fundamental practice in food service operations to prevent foodborne contamination and ensure the safety of the food being served.