What is the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range where bacteria can grow rapidly and contribute to foodborne illnesses. This critical range is between 41°F and 135°F.

Temperatures below 41°F slow down bacterial growth, making this range ideal for storing perishable foods. Conversely, temperatures above 135°F are considered safe for cooking and holding food, as heat kills harmful bacteria. Therefore, maintaining food outside of this danger zone is essential for preventing foodborne illnesses and ensuring the safety of food being served to customers in any food-related establishment.