What is the danger temperature zone?

The danger temperature zone refers to the range of temperatures in which harmful bacteria can grow rapidly in food. This zone is typically defined as being between 41 degrees and 135 degrees Fahrenheit. At these temperatures, food can become unsafe if it is held for too long, as bacteria that can cause foodborne illness thrive in these conditions.

Maintaining food outside of this temperature range—either by keeping it properly refrigerated below 41 degrees or heated above 135 degrees—helps to ensure food safety. It's crucial for food establishments to monitor temperatures closely to prevent contamination and keep food safe for consumption. This knowledge is vital for anyone working in the food service industry to protect public health.