What temperature range is considered the danger zone for food safety?

The range of 5°C to 60°C is considered the danger zone for food safety because it is the temperature range in which bacteria can grow most rapidly. When food is stored or held in this temperature range, the risk of foodborne illness increases significantly as pathogens have optimal conditions to multiply.

In this temperature range, bacteria can double in number within as little as 20 minutes. Therefore, it is crucial to keep hot foods above 60°C and cold foods below 5°C to minimize the risk of foodborne illnesses. This knowledge is essential for anyone handling food to ensure proper food safety practices are followed to protect public health.