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

The danger zone for bacterial growth in food is defined as the temperature range between 40°F and 140°F. Within this range, harmful bacteria can multiply rapidly, leading to an increased risk of foodborne illnesses. Keeping food out of this temperature range is essential for food safety.

Temperatures below 40°F slow down bacterial growth, while temperatures above 140°F kill most bacteria. Thus, proper food storage and cooking temperatures are crucial for ensuring that food remains safe for consumption. Understanding this range is vital for anyone involved in food preparation and handling to minimize health risks associated with foodborne pathogens.