Which temperature range is known as the "danger zone" for food storage?

The "danger zone" for food storage is identified as the temperature range from 40°F to 140°F. This is crucial knowledge in food safety practices, as temperatures within this range encourage the rapid growth of bacteria that can cause foodborne illnesses. When food is stored between 40°F and 140°F, microorganisms can multiply quickly, doubling in number in as little as 20 minutes if the food is left in this temperature range for an extended period.

This range is specifically significant because it covers temperatures typically found in many environments where food is improperly stored, such as in warm kitchens or during transportation without adequate refrigeration. Understanding this concept is vital for anyone handling food to ensure that food is stored safely, thereby reducing the risk of foodborne illnesses. It is essential for food handlers to minimize the time that perishable items spend within this range.

The other temperature ranges provided do not represent the critical concern for bacterial growth as they either fall below or above the danger zone threshold. The temperature of 32°F to 40°F indicates refrigeration temperatures that slow bacterial activity, while the ranges above 140°F represent cooking or hot holding temperatures that effectively kill bacteria. Thus, it is paramount to keep food out of the danger zone to ensure safety.