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

The "Danger Zone" for food safety is defined as the temperature range in which bacteria and other pathogens can rapidly multiply, increasing the risk of foodborne illness. The recognized temperature range for this is 40°F to 140°F. In this range, food should not be stored for extended periods, as the conditions are ideal for bacterial growth.

Food kept below 40°F is generally safe for refrigeration, while food held above 140°F is typically cooked enough to kill harmful bacteria. Understanding this temperature range is crucial for anyone handling food, as it helps to ensure safe food practices and provides guidelines for preventing foodborne illnesses.