What is the Temperature Danger Zone for food safety?

The Temperature Danger Zone for food safety is crucial in preventing foodborne illnesses. It is defined as the range of temperatures between 41°F and 135°F. Within this range, bacteria can grow rapidly, which significantly increases the risk of food contamination and illness.

Keeping foods out of this temperature zone is essential for maintaining food safety. When food is stored, served, or prepared at temperatures within this range, harmful pathogens can proliferate, leading to potential health risks.

Understanding this concept helps food handlers ensure that perishable items are kept either below 41°F or above 135°F to inhibit bacterial growth, thus maintaining food safety standards in any food-related environment.