What is considered the 'Danger Zone' for food temperatures?

The 'Danger Zone' for food temperatures is defined as the range in which bacteria can grow rapidly. This range is specifically from 40°F to 140°F. Within this temperature zone, perishable foods are at a higher risk of becoming unsafe to eat because bacteria can double in number every 20 minutes under optimal conditions.

This makes it crucial for food safety to keep foods either below 40°F (refrigerated) or above 140°F (hot-held) to minimize the risk of foodborne illness. The range indicates that food should be stored in a manner that avoids this critical temperature zone, as leaving food within these temperatures for too long can lead to spoilage and pose health risks.

The other temperature ranges listed do not align with the established guidelines for food safety regarding the growth of harmful bacteria.