What is the danger zone temperature range where bacteria can grow rapidly?

The danger zone temperature range for food safety is identified as 41°F to 135°F. This range is significant because it is where foodborne bacteria can grow most rapidly. When food is held within these temperatures, pathogens, including bacteria, can multiply to dangerous levels, potentially causing foodborne illness. This is why it is crucial for food service operations to monitor temperatures carefully and ensure that food is either kept out of this range or cooked above it or refrigerated below it.

The understanding of these temperature ranges is vital for anyone in food service, as proper management helps in preventing food spoilage and ensuring customer safety. By keeping food below 41°F or above 135°F during storage and preparation, operators can effectively minimize the risk of bacterial growth and maintain a safe environment for food handling.