What temperature range is considered the danger zone for foodborne bacteria growth?

The danger zone for foodborne bacteria growth is defined as the temperature range where bacteria can multiply rapidly, posing a significant risk of foodborne illness. This range is recognized as being between 41°F and 135°F. Within this temperature window, many pathogens thrive, and this is why it's critical to keep perishable foods either refrigerated below 41°F or heated above 135°F to minimize the risk of contamination and growth of harmful microorganisms. The danger zone is a key concept in food safety management and helps food handlers understand the importance of proper temperature control in food storage, preparation, and service.