What is the temperature danger zone for food?

The temperature danger zone for food is identified as 4°C to 60°C (40°F to 140°F). Within this range, bacteria can grow rapidly, posing a significant risk for foodborne illnesses. The danger zone serves as a guideline for safe food handling practices, indicating that perishable foods should not be kept at these temperatures for extended periods.

Understanding this temperature range is crucial for food safety. It highlights the importance of maintaining food at safe temperatures, whether during storage, preparation, or serving. Keeping foods out of the danger zone minimizes the risk of bacterial growth, ensuring food remains safe for consumption. This is why food handlers are trained to keep hot foods hot (above 60°C) and cold foods cold (below 4°C) to effectively reduce the risk of foodborne pathogens developing in the food.