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

The temperature range identified as the danger zone for food safety is crucial because it represents the conditions under which harmful bacteria can rapidly grow in food. The correct answer encompasses the range of 41°F to 135°F. Within this range, perishable foods become particularly vulnerable to spoilage and contamination if they are not stored or prepared at safe temperatures.

When food is kept within the danger zone, bacterial growth can occur at an alarming rate, often doubling in number in as little as 20 minutes at these temperatures. This rapid proliferation can lead to foodborne illnesses if the food is consumed.

Other temperature ranges provided do not represent conditions that promote significant bacterial growth. For example, temperatures below 41°F generally slow down or stop bacterial growth, while temperatures above 135°F can effectively kill many pathogens, making this range safe for food holding or cooking. Understanding the danger zone is vital for anyone handling food to ensure proper food safety practices are maintained, ultimately protecting public health.