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 rapidly grow and pose a risk for foodborne illnesses. The correct range is from 41°F to 135°F. Within this temperature range, harmful bacteria can multiply quickly, making it critical for food handlers to keep perishable foods out of this zone to ensure they remain safe for consumption.

Maintaining foods below 41°F or above 135°F prevents the growth of bacteria. The options that fall outside of this range do not accurately represent the established thresholds recognized by food safety guidelines, which emphasize the critical importance of this specific danger zone. Understanding and applying this knowledge helps in implementing safe food handling practices.