What is the danger zone for food temperatures?

The danger zone for food temperatures refers to the range within which harmful bacteria can rapidly multiply, significantly increasing the risk of foodborne illness if food is stored or held in this temperature range for too long. The correct answer highlights that the danger zone is between 40°F and 140°F. This range is critical because temperatures below 40°F help slow bacterial growth often associated with refrigerated products, while temperatures above 140°F keep food hot enough to kill most bacteria that could cause illness.

Understanding this temperature range is vital for food safety practices, whether in managing buffets, food preparation, or storage. It serves as a guideline for food handlers to ensure that food is either kept cold to inhibit bacterial growth or cooked through to safe temperatures to eliminate pathogens. Keeping food outside of this danger zone is crucial for preventing foodborne illnesses and ensuring the safety of the food served to consumers.