What is the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range where bacteria can grow rapidly in food, increasing the risk for foodborne illness. This range is identified specifically as 41°F to 135°F.

When food is held in this temperature range, it becomes susceptible to pathogen growth due to favorable conditions such as moisture and nutrients in the food. Keeping food either colder than 41°F or hotter than 135°F helps inhibit bacterial growth, making it essential to maintain these temperature thresholds in food safety practices.

Understanding this danger zone allows food handlers to implement effective controls to ensure food safety, such as monitoring temperatures during storage, preparation, and service. This knowledge is crucial for preventing foodborne illnesses and ensuring customer safety in any food service setting, including Starbucks.