What is the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range in which bacteria can grow rapidly and may reach levels that can cause foodborne illness. This range is established by food safety authorities and is crucial for preventing foodborne diseases.

The correct range is 40 to 140 degrees Fahrenheit. This is because temperatures within this range allow microorganisms, including bacteria, to thrive, particularly when food is left out or not cooked or stored properly. At temperatures below 40 degrees, the growth of harmful bacteria is significantly slowed, while temperatures above 140 degrees help to kill off harmful microorganisms.

Understanding this temperature range is vital for anyone involved in food preparation and handling, as it guides safe practices for cooking, cooling, and storing food to minimize risks associated with foodborne illnesses.