Which temperature range is known as the Danger Zone for food safety?

The Danger Zone for food safety is recognized as the temperature range between 41°F and 135°F. This is critical because it is within this range that harmful bacteria can thrive and multiply rapidly. Food should be kept out of this temperature range to prevent foodborne illnesses.

Maintaining food at temperatures below 41°F slows bacterial growth significantly, making it safe for storage, while cooking food to temperatures above 135°F kills most harmful pathogens. Therefore, understanding and monitoring temperature control within this designated range is essential for ensuring food safety in any food service environment, including Starbucks, where proper food handling practices are a top priority.