What temperature range is classified as the danger zone for food safety?

The danger zone for food safety refers to the temperature range in which harmful bacteria can grow rapidly, thus increasing the risk of foodborne illnesses. The range classified as the danger zone is specifically between 41°F and 135°F. This range is crucial for food safety practices, as foods left in this temperature zone for extended periods can lead to the proliferation of pathogens.

The lower limit of 41°F is important because it is just above refrigeration temperatures, where most bacteria are dormant or slow-growing. The upper limit of 135°F is significant because it is below the cooking temperature that can effectively kill most bacteria. Therefore, any perishable foods that are stored or served within this temperature range should be monitored closely to maintain food safety standards. If food is held in the danger zone for too long, it can become unsafe to eat, leading to health risks for consumers.

Understanding this range allows food handlers and safety professionals to implement effective measures to keep food out of the danger zone, ensuring that food is safe to eat.