What temperature range is considered unsafe for food storage?

The temperature range considered unsafe for food storage is between 4°C and 60°C. This is often referred to as the "danger zone" for food safety. In this range, bacteria can grow rapidly, doubling in number in as little as 20 minutes. Foods stored within this temperature range are at an increased risk of contamination and spoilage, making it critical for food handlers to ensure that perishables are kept out of this zone.

The other temperature ranges listed—between -18°C and 0°C, at temperatures below -18°C, and at temperatures above 70°C—are generally considered safe for food storage. Below -18°C is ideal for freezing foods where microbial growth is halted. Temperatures above 70°C are typically sufficient for cooking foods, which kill harmful bacteria, ensuring they are safe to consume. Understanding these temperature ranges is essential for maintaining food safety and preventing foodborne illnesses.