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

The danger zone for food safety refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illness. This range is widely recognized as being between 4 to 60 degrees Celsius (39 to 140 degrees Fahrenheit). In this temperature range, many harmful microorganisms thrive, doubling in number in as little as 20 minutes if food is left in this zone for too long.

Food safety guidelines recommend keeping hot foods above 60 degrees Celsius and cold foods below 4 degrees Celsius to prevent the growth of pathogens. By understanding that the danger zone encompasses temperatures between 4 and 60 degrees Celsius, food handlers can better manage food safety practices, ensuring that food remains safe for consumption.

Other ranges mentioned in the choices do not align with established food safety guidelines, either offering temperatures that are too low or too high, where minimal bacterial growth occurs.