What is the temperature danger zone for bacterial growth?

The temperature danger zone is defined as the range in which bacteria can grow rapidly, potentially leading to foodborne illness. The correct answer identifies this range as 41 °F to 135 °F.

Within this temperature range, bacteria thrive and multiply, making it critical for food safety practices to avoid storing perishable foods in these conditions for extended periods. When food is maintained at temperatures below 41 °F, the growth of harmful bacteria is significantly slowed, and above 135 °F, the heat often destroys pathogenic bacteria.

Understanding the temperature danger zone is essential for anyone involved in food safety and handling, as it informs safe practices such as refrigeration, cooking temperatures, and appropriate cooling methods to ensure that food does not remain in this risky range for too long.