What is the temperature range classified as the danger zone for food safety?

The temperature range classified as the danger zone for food safety is 40 to 140 degrees Fahrenheit. This range is critical because it is the temperature at which harmful bacteria can thrive and multiply rapidly, increasing the risk of foodborne illness.

At temperatures below 40 degrees, bacteria grow much more slowly, and above 140 degrees, most harmful bacteria are killed. Therefore, it is essential to keep food out of this danger zone during storage, preparation, and serving to ensure food safety. Understanding this temperature range helps culinary professionals implement proper food handling techniques, including cooking, holding, and refrigeration practices to prevent foodborne illness.