What temperature range is considered the "Danger Zone" for food storage?

The "Danger Zone" for food storage refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illness. This range is identified as 41°F to 135°F (5°C to 57°C). Within these temperatures, perishable foods are particularly vulnerable to spoilage and contamination if left unrefrigerated for extended periods.

Maintaining food outside of this temperature zone is crucial for food safety. It is at temperatures below 41°F where most pathogens cannot grow, and at temperatures above 135°F where cooking can eliminate harmful bacteria. Therefore, understanding and monitoring this specific temperature range helps prevent foodborne illnesses by ensuring that food is stored and served at safe temperatures.