What is the danger zone for food safety?

The danger zone for food safety is defined as the temperature range in which bacteria can grow rapidly, leading to foodborne illness. This range is from 41°F to 135°F. Within these temperatures, harmful microorganisms thrive, doubling in number in as little as 20 minutes.

Maintaining food outside of this zone—by keeping it below 41°F or above 135°F—is crucial for ensuring food safety. By understanding this range, food handlers can take appropriate steps to keep food out of the danger zone, whether through refrigeration, hot holding, or cooking and cooling properly.

The other ranges provided do not encapsulate the conditions under which bacteria proliferate most effectively, thus making them not relevant to the danger zone definition.