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

The temperature range identified as the danger zone for food safety is between 41 to 140 degrees Fahrenheit. Within this range, harmful bacteria can multiply rapidly, increasing the risk of foodborne illnesses. It is essential to keep perishable foods out of this temperature zone to ensure they remain safe for consumption.

Food should be stored below 41 degrees Fahrenheit or cooked to above 140 degrees Fahrenheit to eliminate any bacteria present. This standard is widely recognized in food safety guidelines to minimize risks associated with temperature abuse, especially in settings such as home care where caregivers must remain vigilant about the safety of meals prepared for clients. This understanding is vital for maintaining health and safety in food handling practices.