What is the temperature danger zone for food safety?

The temperature danger zone for food safety ranges from 4°C to 60°C. This range is critical because it is the temperature range in which harmful bacteria can grow rapidly on food. When food is left in this range for too long, the risk of foodborne illnesses significantly increases.

In practical terms, when food is undercooked or held at improper temperatures during storage or service, it can allow microorganisms to flourish, presenting serious health risks to consumers. Keeping food outside of this danger zone, by either refrigerating below 4°C or cooking above 60°C, is essential to ensure food safety. Thus, understanding and following these temperature guidelines helps prevent foodborne illness outbreaks.