What is considered the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range in which harmful bacteria can multiply rapidly, posing a risk for foodborne illnesses. The correct range that is widely accepted in food safety practices is from 41°F to 135°F. This temperature span is where the majority of pathogens, such as Salmonella and E. coli, thrive, making it crucial to keep perishable foods either above or below this range to ensure safety.

Maintaining food outside this danger zone helps prevent the growth of these harmful bacteria. It is essential for food handlers to be trained in monitoring and managing food temperatures effectively to prevent foodborne illnesses.