What is the Temperature Danger Zone for bacterial growth?

The Temperature Danger Zone for bacterial growth is defined as the range between 41°F and 135°F. This temperature range is crucial for food safety because it is where bacteria can multiply rapidly, potentially leading to foodborne illnesses if food is left in this zone for too long.

When food is held between these temperatures, the risk of pathogens growing increases significantly, which is why it's vital to store and cook food outside of this range. Proper food handling practices, such as cooking food to the correct internal temperatures or refrigerating it promptly, help to minimize the risks associated with bacterial growth in this critical temperature range. Understanding this concept is essential for anyone working in food service to ensure that they deliver safe food to customers.

The other temperature ranges provided do not represent the zone where bacterial growth is most concerning, hence they do not align with the established food safety standards for maintaining safe food temperatures.