What is the temperature range that is considered the "danger zone" for food?

The "danger zone" for food refers to the temperature range where bacteria that cause foodborne illnesses can grow rapidly. The correct temperature range recognized by food safety guidelines is from 41°F to 135°F (5°C to 57°C). Within this range, harmful pathogens can multiply, increasing the risk of foodborne illness if food is held for too long.

Maintaining food out of this temperature range is crucial for ensuring safety. For instance, cold foods should be kept at temperatures below 41°F, while hot foods should be maintained at temperatures above 135°F. This understanding helps food service workers effectively manage food safety and reduce the risk of illness. The other options provided do not align with this widely accepted definition of the danger zone and fall outside the critical temperature where bacterial growth is a primary concern.