What is the temperature danger zone for food safety?

The temperature danger zone for food safety refers to the range of temperatures at which bacteria can grow most rapidly in food. This range is crucial for food safety because it helps in minimizing the risk of foodborne illnesses.

The correct answer indicates that the temperature danger zone is between 41°F and 135°F. Within this range, harmful bacteria can double in number in as little as 20 minutes, which poses a significant risk if food is not handled appropriately. Keeping food outside of this temperature range helps to inhibit bacterial growth.

The specifics of this range are grounded in food safety guidelines that emphasize the importance of maintaining cold foods at temperatures below 41°F and hot foods at temperatures above 135°F to ensure that food remains safe for consumption.

Other options do not fall in line with established food safety practices regarding bacterial growth and are therefore not considered safe for food handling.