What temperature range is considered the danger zone for food storage?

The temperature range designated as the danger zone for food storage is 40°F to 140°F. Within this range, bacteria can thrive and multiply quickly, which increases the risk of foodborne illnesses. It is crucial for food safety to keep perishable items out of this temperature zone, as temperatures below 40°F are considered safe for refrigerated foods, and temperatures above 140°F are safe for foods that are being kept hot.

In the other temperature ranges mentioned, 30°F to 100°F is not specific enough as it encompasses both safe and dangerous temperatures; 0°F to 32°F is primarily the freezing point, where food is generally safe, but not relevant to the discussion of the danger zone; and 140°F to 165°F signifies cooking temperatures that are intended to kill pathogens, rather than a range of concern for food preservation. Therefore, recognizing the danger zone as 40°F to 140°F is vital for ensuring food safety and preventing contamination.