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

The "danger zone" for food safety refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illness. The correct temperature range identified as the danger zone is between 41°F (5°C) and 135°F (57°C). In this range, perishable foods can become unsafe if they are not kept at proper temperatures.

Food must be held at temperatures below 41°F to prevent bacterial growth or should be cooked to at least 135°F to ensure that harmful microorganisms are killed. This range is particularly critical for foods that require refrigeration and for those that are prone to spoilage, such as meat, dairy, and prepared dishes. Keeping foods out of this danger zone is essential for maintaining food safety and preventing foodborne illnesses in both home and commercial kitchens.