What temperature range is considered the temperature danger zone?

The temperature danger zone is defined as the range in which bacteria can grow rapidly, posing a risk for foodborne illness. The correct range is from 41°F to 135°F. Within this temperature range, harmful pathogens can multiply quickly, making it critical to keep perishable foods outside of this zone to ensure safety.

In contrast, temperatures below 41°F typically slow the growth of bacteria, allowing for safe storage of refrigerated foods. Temperatures above 135°F are generally safe for hot-held foods, as they are above the danger zone and help kill or inhibit bacterial growth. While areas such as 32°F to 41°F are safe for preserving food, they do not fall into the range where the most significant risks from bacterial growth occur. Similarly, the ranges of 135°F to 165°F and 165°F to 212°F are too high to be associated with the danger zone, as they are environments in which food is safely maintained for consumption rather than risking bacterial proliferation. This context clarifies why the specified range of 41°F to 135°F is crucial in food safety protocols.