What is the danger zone for food temperature?

The danger zone for food temperature is specifically defined as the range where bacteria can grow rapidly, potentially leading to foodborne illnesses. The correct range for this temperature zone is 40°F to 140°F (or 4°C to 60°C). This means that when food is held at temperatures within this range, it is unsafe for an extended period, as harmful bacteria can proliferate quickly.

Food should be stored outside this temperature range to ensure safety, either by keeping it refrigerated below 40°F or heated above 140°F. This is crucial for ensuring that food remains safe to consume and reduces the risk of foodborne pathogens affecting public health. The ranges given in the other options do not accurately represent the danger zone, providing incorrect values that could lead to unsafe food handling practices.