What temperature is generally considered the danger zone for food safety?

The danger zone for food safety is defined as the temperature range where harmful bacteria can multiply rapidly, posing a risk of foodborne illness. This range is generally considered to be between 41°F and 135°F. Within this zone, perishable foods can experience a significant increase in bacterial growth, which can lead to food spoilage and health risks if these foods are not cooked or cooled properly.

Understanding this temperature range is crucial for food safety practices, as it guides culinary professionals in how to handle, store, and cook food to prevent contamination. Foods should be kept out of this danger zone as much as possible, ensuring that cold foods remain below 41°F and hot foods reach temperatures above 135°F to ensure safety for consumption.