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

The correct temperature range for the danger zone in food safety is between 41 degrees and 135 degrees Fahrenheit. This range is critical because it is the temperature range in which bacteria can rapidly grow, leading to potential foodborne illnesses.

When food is held at temperatures within this range, microorganisms such as bacteria can multiply to unsafe levels, making the food hazardous for consumption. Keeping perishable foods either below 41 degrees or above 135 degrees helps inhibit the growth of these harmful organisms.

For context, temperatures below 32 degrees are too cold to support bacterial growth, while the range of 140 degrees to 165 degrees represents safe temperatures where bacteria are effectively killed or inhibited. Similarly, temperatures above 200 degrees typically relate to cooking methods but do not pose a direct concern for food safety in terms of growth of pathogens. Hence, understanding the danger zone is essential for safe food handling practices.