What is the danger zone temperature range for food where bacteria can grow rapidly?

The danger zone temperature range for food is crucial to understand in food safety because it indicates the temperatures at which bacteria can multiply rapidly. The correct range is from 41°F to 135°F (5°C to 57°C).

Within this temperature window, perishable foods are particularly susceptible to bacterial growth, leading to potential foodborne illnesses. Bacteria thrive at these temperatures, doubling in number every 20 minutes under optimal conditions. This is why food safety guidelines emphasize keeping food out of this danger zone by either cooking foods to safe temperatures or refrigeration (below 41°F) or hot-holding (above 135°F).

When temperatures fall below 41°F, bacterial growth is significantly slowed down, and most pathogenic organisms become inactive or die off. Conversely, when foods reach temperatures above 135°F, harmful bacteria are effectively killed, making it safe for consumption. Understanding and monitoring these temperature ranges is vital for anyone working in food handling and preparation, which is why recognizing this danger zone is integral to food safety protocols.