What is the danger zone temperature range where bacteria can grow rapidly?

The danger zone temperature range where bacteria can grow rapidly is defined as 41°F (5°C) to 135°F (57°C). This range is critical for food safety because bacteria thrive and multiply quickly within it. When food is kept in this temperature zone for extended periods, the risk of foodborne illnesses increases significantly.

Bacteria can double in number approximately every 20 minutes under these conditions, which can lead to spoilage and potentially harm consumers when the food is consumed without proper cooking or refrigeration. Understanding this temperature range helps food handlers take appropriate measures, such as keeping perishable items refrigerated or heated above the danger zone temperature, in order to maintain safe food handling practices.

This knowledge is essential for anyone involved in food preparation or service to prevent foodborne illnesses and ensure the health and safety of the public.