What is the food safety temperature range known as the "danger zone"?

The food safety temperature range known as the "danger zone" refers to the temperatures at which harmful bacteria can grow rapidly in perishable foods. This range is identified as being between 5°C to 60°C (41°F to 140°F). In this temperature window, food can become unsafe to consume if it is left out for too long, as bacteria that cause foodborne illnesses thrive in these temperatures.

Understanding the danger zone is crucial for food safety practices in both home cooking and professional food service settings. By keeping food out of this temperature range, particularly when storing or serving perishable items, it helps prevent the proliferation of harmful microorganisms, thereby reducing the risk of foodborne illness.

This critical temperature range is essential knowledge for anyone working in food service to ensure they adhere to food safety regulations and best practices. Other ranges provided in the choices either do not encompass the temperatures conducive to rapid bacterial growth or are too low to support this issue effectively.