What temperature range is considered the 'Danger Zone' for food safety?

The 'Danger Zone' for food safety is identified as the temperature range between 40°F and 140°F. In this range, bacteria can grow rapidly, increasing the risk of foodborne illnesses. This is particularly important in food safety practices, as foods that are kept in this temperature range for extended periods can become unsafe to eat.

Understanding this temperature range is crucial for anyone involved in food handling, as it emphasizes the need to keep perishable items refrigerated below 40°F or heated above 140°F to ensure they remain safe for consumption. Proper food storage and cooking techniques are essential in preventing foodborne pathogens from proliferating, thereby safeguarding public health.

This knowledge directly impacts practices such as how long food can be left out at room temperature, how to reheat leftovers, and the importance of monitoring temperatures during food preparation and storage.