What is the 'danger zone' range for food temperatures where bacteria thrive?

The 'danger zone' for food temperatures is defined as the range where bacteria can grow most rapidly. This range is specifically from 41°F to 135°F. Within these temperatures, bacteria can double in number in as little as 20 minutes, posing a significant risk for foodborne illnesses. It is essential to keep food out of this temperature range to ensure safety, by either keeping it below 41°F (such as in refrigeration) or above 135°F (like in cooking or holding hot foods).

The other ranges listed do not fall under the category of the 'danger zone' as defined by food safety guidelines. The temperatures below 41°F are too cold for bacteria to multiply significantly, while temperatures above 135°F are typically too hot for bacteria to thrive. Thus, maintaining food temperatures outside this defined danger zone is crucial for effective food safety practices.