What is the danger zone for food holding temperatures?

The danger zone for food holding temperatures is defined as the range in which bacteria can thrive and multiply, increasing the risk of foodborne illness. This range is between 41°F and 135°F.

When food is kept within this temperature zone, particularly between these two points, it can create an environment conducive to bacterial growth. For instance, foods stored at temperatures below 41°F are considered safe as they are typically in refrigeration, which helps inhibit bacterial growth. Conversely, temperatures above 135°F are generally considered safe because they inhibit pathogenic bacteria if food is held at these warmer temperatures for extended periods.

Understanding this temperature range is crucial for food safety practices in order to prevent foodborne illnesses. Properly managing food temperatures is essential for safe food handling and storage to ensure the health and safety of consumers.