Which of the following best describes the Temperature Danger Zone?

The Temperature Danger Zone is defined as the temperature range at which harmful microorganisms can grow and multiply rapidly. This range typically falls between 41°F (5°C) and 135°F (57°C). Within this zone, bacteria can double in number in as little as 20 minutes, which significantly increases the risk of foodborne illness.

Understanding this concept is vital for food safety, as it guides food handlers in determining the proper temperatures for storing, cooking, and holding food items. This helps prevent the growth of pathogens that can lead to foodborne illnesses, ensuring that food is safe for consumption. Keeping food out of this danger zone is crucial to maintaining food safety standards.