What is referred to as the danger zone for food safety?

The danger zone for food safety is defined as the temperature range where bacteria can grow rapidly, increasing the risk of foodborne illness. This range is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. When food is stored or left out at these temperatures, particularly between these two limits, harmful bacteria can multiply quickly, potentially leading to food poisoning when that food is consumed.

Maintaining food outside of this danger zone—by keeping it refrigerated below 40 degrees or heated above 140 degrees—is crucial for ensuring food safety in both home and commercial kitchens. This understanding is essential for anyone working in food service or handling food, as it directly impacts the health and safety of consumers. Proper food storage and cooking techniques are necessary to keep food out of this danger zone, thereby minimizing the risk of foodborne illnesses.