What is the Temperature Danger Zone?

The Temperature Danger Zone refers to the range of temperatures in which harmful bacteria and pathogens can grow rapidly in food. This zone typically ranges from 41°F to 135°F (5°C to 57°C), which encompasses temperatures where food should not be held for extended periods. When food is left in this range, the risk of foodborne illnesses increases as bacteria can multiply to dangerous levels. Proper food handling, including cooking, cooling, and storing food at safe temperatures, is critical to prevent bacterial growth and ensure food safety. Understanding this concept is essential for anyone involved in food service or preparation to eliminate health risks associated with improperly stored or handled food.