What temperature range is considered the Danger Zone for food safety?

The Danger Zone for food safety is defined as the temperature range where foodborne bacteria can grow most rapidly, which is from 41°F to 135°F. Within this range, bacteria can double in number in as little as 20 minutes, significantly increasing the risk of foodborne illnesses if food is left at these temperatures for too long.

Food should be stored below 41°F to keep it safe from bacterial growth, or above 135°F for hot holding. This is crucial for food safety practices in any food service establishment. Keeping foods out of the Danger Zone helps ensure that they remain safe for consumption, reducing the risk of foodborne illnesses.