What is considered the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range within which harmful bacteria can grow rapidly. This temperature range is critical to understand in order to ensure safe food handling and to prevent foodborne illnesses. The correct answer indicates that the danger zone is between 41 and 140 degrees Fahrenheit.

In this range, foods can become unsafe if they are held for extended periods. Temperatures above 140 degrees Fahrenheit inhibit bacterial growth, while temperatures below 41 degrees Celsius slow down bacteria development. Understanding this range helps food handlers determine the proper conditions for storing, cooking, and serving food. Therefore, monitoring temperatures within this range is essential to ensure food safety standards are maintained.