What is the temperature range considered the danger zone for food safety?

The temperature range considered the danger zone for food safety is identified as 41°F to 135°F. This range is critical because it is the temperature range in which harmful bacteria can grow rapidly in food. Maintaining food either below 41°F (which keeps it in the safe zone for cold storage) or above 135°F (which helps to ensure that food is hot enough to kill bacteria) is essential for preventing foodborne illnesses.

Temperatures within this range create an environment conducive to bacterial growth, making it imperative for food service establishments, like Jack In The Box, to monitor and control food temperatures diligently to ensure safety for consumers. Understanding this concept is fundamental in food safety training and practices, as it directly relates to how food should be stored, cooked, and served to mitigate the risk of foodborne pathogens.