What is the temperature danger zone (TDZ) for food safety?

The temperature danger zone (TDZ) for food safety is defined as the range between 41 to 135 degrees Fahrenheit. Within this temperature range, bacteria can grow rapidly, posing a significant risk of foodborne illness. Foods stored or held at temperatures within the TDZ can become unsafe if they remain in this range for prolonged periods, as pathogens thrive and multiply.

Understanding the TDZ is crucial for proper food handling and safety practices. For instance, during food preparation, cooking, and storage, monitoring temperatures is essential to prevent food from staying too long in the TDZ. Cooking food to safe temperatures, promptly refrigerating leftovers, and ensuring that food is kept hot or cold as needed helps to minimize the risk of bacterial growth.

Other ranges presented do not align with established food safety standards. For example, temperatures below 41 degrees Fahrenheit are considered safe for refrigeration, while temperatures above 135 degrees Fahrenheit are safe for hot holding. Therefore, the only accurate definition of the TDZ is the range from 41 to 135 degrees Fahrenheit.