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

The danger zone for food storage refers to the temperature range in which bacteria can grow rapidly in potentially hazardous foods. This is typically defined between 41°F and 135°F. When food is held within this temperature range, it creates an environment conducive to the growth of pathogenic bacteria, which can lead to foodborne illnesses.

Maintaining food outside of this danger zone by refrigerating to temperatures below 41°F or cooking to temperatures above 135°F is essential to ensure food safety. This understanding is critical for anyone involved in food handling, as it allows for effective prevention of foodborne illness outbreaks.