What temperature range is considered the danger zone for bacterial growth?

The temperature range considered the danger zone for bacterial growth is between 40°F and 140°F. This range is critical in food safety because it is within these temperatures that bacteria can multiply at an accelerated rate, potentially leading to foodborne illnesses.

When food is stored or held within this temperature range, pathogens can thrive, doubling in number in as little as 20 minutes under optimal conditions. This is why safe food handling practices emphasize keeping perishable foods either below 40°F or above 140°F to inhibit bacterial growth.

In contrast, the lower ranges, such as 0°F to 32°F or 32°F to 40°F, are generally safe for food storage since they slow down bacterial activity and growth. The upper range of 140°F to 165°F is considered safe for cooking and holding hot foods, as these temperatures effectively kill harmful bacteria. Thus, understanding the danger zone is crucial for maintaining food safety and preventing foodborne diseases.