What is the temperature range designated as the danger zone for food safety?

The temperature range designated as the danger zone for food safety is critical because it represents the range within which pathogenic bacteria can rapidly grow and multiply, increasing the risk of foodborne illness. This range is specifically identified as 41 degrees Fahrenheit to 135 degrees Fahrenheit.

Within this interval, temperatures are conducive to bacterial growth, allowing microorganisms to double in number in as little as 20 minutes. Maintaining food outside of this temperature range is essential for food safety. When food is stored at temperatures below 41 degrees Fahrenheit, bacterial growth is significantly slowed down, and at temperatures above 135 degrees Fahrenheit, the heat can kill most harmful bacteria.

The other options do not accurately represent the recognized danger zone for food safety, as they fall outside the specified range or include temperatures that are generally considered safe for food storage. Understanding this concept is essential for anyone managing food safety in a professional environment.