What is the temperature danger zone?

The temperature danger zone is defined as the range in which bacteria can grow rapidly, posing a significant risk for foodborne illness. This range is from 41°F to 135°F. Within this zone, temperatures are not low enough to inhibit the growth of pathogens or high enough to kill them, allowing for the potential multiplication of harmful microorganisms.

Maintaining food outside of this range—either by keeping it below 41°F (for cold foods) or above 135°F (for hot foods)—is crucial for food safety. This understanding is key for food handlers to prevent foodborne illnesses and ensure that food remains safe for consumption.