What is the danger zone temperature range for food safety?

The correct temperature range identified for the danger zone in food safety is from 40°F to 140°F. This range is crucial because it indicates temperatures at which harmful bacteria can grow rapidly in food. When food is kept within this range, the risk of foodborne illness increases significantly.

The lower limit of 40°F is significant because it is the maximum temperature at which perishable foods should be stored to prevent bacterial growth. The upper limit of 140°F represents the temperature above which bacteria cannot survive, so food should ideally be cooked or held above this temperature to ensure safety.

Other ranges do not accurately reflect the scientifically established parameters for food safety. For instance, temperatures below 40°F can safely store food, and temperatures above 140°F are safer for cooked food. Understanding this danger zone is vital for anyone involved in food handling to minimize the risk of foodborne illnesses.