What temperature range is known as the "Danger Zone" for food?

The "Danger Zone" for food refers to a temperature range where bacteria can grow rapidly, leading to an increased risk of foodborne illness. The recognized range for this is from 40°F (4°C) to 140°F (60°C). Within this range, food can be unsafe because temperatures are neither low enough to inhibit bacterial growth (refrigeration) nor high enough to kill bacteria (cooking).

Understanding the importance of this range is crucial for food safety practices. Foods kept in this temperature zone should not be left out for more than two hours, as this allows enough time for harmful microorganisms to multiply. Proper management of food temperatures is vital in any food service environment to ensure the health and safety of consumers.

Other options do not align with the established temperature range for the Danger Zone, as they include thresholds either too low or too high for effective microbial growth prevention.