What temperature range is considered the danger zone for bacterial growth in food?

The temperature range recognized as the danger zone for bacterial growth in food is from 41°F to 135°F. Within this range, bacteria can thrive, multiply rapidly, and potentially cause foodborne illnesses if food is stored or held at these temperatures for extended periods.

It is critical to keep perishable foods out of this zone, ideally at or below 41°F for refrigeration or at temperatures above 135°F for hot holding. This helps ensure food safety and minimizes the risk of contamination and spoilage.

Other temperature ranges listed do not support significant bacterial growth. For instance, temperatures below 32°F can freeze food, effectively halting bacterial activity, while temperatures above 165°F are generally considered safe cooking temperatures that kill harmful bacteria. Thus, awareness and control of the danger zone is essential for safe food handling and preparation in any culinary setting.