What temperature range is considered the danger zone for food safety?

The temperature range identified as the danger zone for food safety is crucial because it is the interval where bacteria can multiply rapidly, significantly increasing the risk of foodborne illness. The temperature range of 40°F to 140°F is recognized by food safety guidelines, including those from the USDA, as the range in which perishable foods should not be held for extended periods.

Inside this range, the growth rate of harmful bacteria can double within just 20 minutes, which is why it's so important to either keep foods out of this temperature range or limit the time they spend in it. Proper cooking and holding temperatures, along with prompt refrigeration, help mitigate the risks associated with foodborne pathogens. Understanding this concept is fundamental to effective food safety practices in any setting, particularly in the military where food safety is essential for troop health and readiness.