What temperature range is considered the "danger zone" for bacterial growth in food?

The "danger zone" for bacterial growth in food is defined as the temperature range between 40°F and 140°F. This range is critical because it is the optimal environment for many pathogenic bacteria to grow rapidly. When food is stored or held within this temperature window, the risk of foodborne illness increases significantly due to the exponential reproduction rates of bacteria.

Maintaining food outside of this danger zone, either by keeping it below 40°F in refrigeration or above 140°F when hot-holding, is essential for food safety. Many guidelines and training programs for food handlers emphasize the importance of monitoring food temperatures to prevent bacteria from multiplying and causing foodborne illnesses. Understanding this temperature range helps food handlers make informed decisions to protect public health.