What is the temperature danger zone for food?

The temperature danger zone for food is recognized as the range between 41°F (5°C) and 135°F (57°C). This range is critical because it is the temperature window in which bacteria can rapidly grow and multiply, posing a risk of foodborne illness. When food is kept within this temperature range, it may not be safe for consumption if it is left out for extended periods.

When food is stored below 41°F (5°C), it is typically considered refrigerated and safe from bacterial growth. Conversely, when food is maintained above 135°F (57°C), it falls within a safe range for hot foods, where bacteria are less likely to thrive. Understanding these temperature thresholds is essential for food safety practices, particularly in food handling and storage. This knowledge helps prevent foodborne illnesses and ensures that food served to customers is safe to eat.