What does the Temperature Danger Zone refer to?

The Temperature Danger Zone refers to a specific temperature range in which bacteria can grow rapidly in food, creating a significant risk for foodborne illnesses. This zone generally spans from 41°F (5°C) to 135°F (57°C), which is where food should not be stored or left for extended periods. When food is within this range, especially if left out at room temperature, it can become unsafe to consume due to the potential growth of harmful microorganisms. Understanding this concept is crucial for food safety, as it helps prevent conditions that can lead to food poisoning. Proper management of food temperatures, including keeping hot foods hot and cold foods cold, is therefore essential in any food service environment, including Starbucks.