What term describes the temperature range in which bacteria grow the fastest?

The 'Danger Zone' refers to the temperature range between 41°F and 135°F (5°C and 57°C), where bacteria can grow most rapidly. Within this range, the conditions are favorable for pathogens to multiply quickly, potentially leading to foodborne illness if food is not handled properly. Keeping food out of this temperature zone is crucial for ensuring food safety, as it minimizes the risk of bacterial growth that can occur when food is stored or left at these temperatures for extended periods. It underscores the importance of proper food storage, cooking, and holding temperatures to prevent food safety hazards.

Understanding this concept is fundamental for anyone involved in food preparation and service, as it lays the groundwork for safe food handling practices.