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

The temperature range considered the danger zone for food safety is from 41°F to 135°F. Within this range, harmful bacteria can grow rapidly, leading to an increased risk of foodborne illnesses. It is crucial to keep perishable foods out of this temperature zone to minimize the potential for bacterial growth. Foods should be stored below 41°F to keep them safe for consumption or heated above 135°F to ensure any potential pathogens are eliminated. Recognizing this temperature range is fundamental for food safety practices in handling and storing food.