What is the danger zone temperature range for food safety?

The danger zone temperature range for food safety is 41°F to 135°F. This range is crucial because it is the temperature range where bacteria can grow rapidly in food, posing a significant risk for foodborne illnesses. Keeping food outside of this range is essential to ensure bacterial growth is minimized, thereby maintaining food safety.

Temperatures below 41°F generally slow down the growth of harmful bacteria, while temperatures above 135°F can inhibit bacterial growth due to the heat. Understanding this range is critical for food handlers in ensuring that perishable goods are stored and prepared appropriately, preventing foodborne pathogens from proliferating.

Knowing this, the other temperature ranges listed are incorrect for the danger zone. For instance, the range from 32°F to 100°F includes temperatures that are mostly below the threshold for causing rapid bacterial growth but does not capture the full scope of danger associated with higher temperatures. The other options also include ranges that do not align with the scientifically established limits for safe food handling.