What is the temperature danger zone for food?

The temperature danger zone for food is defined as the range in which pathogens can grow rapidly, posing a risk for foodborne illness. This zone is critical for food safety management. The accepted range for the temperature danger zone is between 41°F and 135°F. Within this range, bacteria can double in number every 20 minutes, which is a significant concern for food handlers seeking to prevent foodborne illnesses.

Temperatures below 41°F are generally considered safe for refrigerated foods, as these conditions slow down bacterial growth. On the other hand, temperatures above 135°F are typically safe for hot foods, as this heat kills harmful bacteria. Understanding this temperature range is essential for anyone involved in food service, as maintaining food out of this danger zone is a key practice in ensuring food safety and protecting public health.