What is the danger zone temperature range in which bacteria can grow rapidly?

The danger zone temperature range in which bacteria can proliferate rapidly is between 41°F and 135°F. This range is critical for food safety because within these temperatures, harmful bacteria can double in number in as little as 20 minutes. Keeping foods outside of this danger zone is essential in preventing foodborne illnesses.

While temperatures below 41°F are generally safe and help to slow bacterial growth, and temperatures above 135°F typically kill bacteria, the specific range from 41°F to 135°F is where food handlers need to exercise the most caution. This knowledge is vital for anyone working in food service as it directly impacts safe food handling and storage practices.