What is the temperature range for the temperature danger zone?

The temperature danger zone is defined as the range in which harmful bacteria can grow rapidly, posing a risk to food safety. The correct answer states that this temperature range is 41°F to 135°F. This range is critical for food handlers and culinary professionals to understand, as food that is kept within these temperatures for too long can lead to foodborne illnesses.

In practical terms, temperatures below 41°F are considered safe for cold food storage, while temperatures above 135°F are safe for hot food. Understanding this range helps in implementing proper food storage and preparation practices to keep food safe for consumption, ensuring that food remains out of the danger zone as much as possible.

Data indicating that other ranges mistakenly include temperatures that allow for bacterial growth being present would not effectively protect food safety, and hence they are not recognized as the appropriate danger zone by health and safety standards.