What temperature range is considered the danger zone for bacterial growth?

The danger zone for bacterial growth is defined as the temperature range in which bacteria can rapidly multiply, posing a risk to food safety. The accepted standard for this danger zone is from 41°F to 135°F. Within this temperature range, harmful bacteria can grow exponentially, increasing the likelihood of foodborne illnesses if food is stored or held at these temperatures for extended periods.

This range is critical for food service professionals to understand, as it informs safe cooking, holding, and storage practices. Keeping food outside this danger zone by properly refrigerating or cooking meals helps to mitigate the risk of bacterial contamination and ensure food safety for consumers. The knowledge of this temperature range is essential in maintaining health standards and preventing foodborne diseases.