What is the danger zone temperature range for food?

The danger zone temperature range for food is defined as 40°F to 140°F (4°C to 60°C). This range is particularly critical because it represents the temperatures at which bacteria can grow rapidly in food. When food is kept within this temperature zone, it becomes more susceptible to contamination and the potential for foodborne illnesses increases, as most pathogenic bacteria thrive at these temperatures.

Maintaining food outside of this range is essential for food safety. Below 40°F (4°C), bacterial growth slows significantly, while temperatures above 140°F (60°C) will help to kill any bacteria present, thus ensuring that the food remains safe for consumption. Understanding this temperature range is fundamental for safe food handling and storage practices.

Other options provide temperature ranges that either do not align with established food safety guidelines or fall outside the parameters identified as the danger zone, making them less relevant for proper food safety management.