What temperature range is considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety is defined as the temperature range in which harmful bacteria can rapidly grow in food. This range is generally recognized as being between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Within this range, food items should not be stored or held for extended periods, as the risk of foodborne illness increases significantly due to bacterial growth.

The selection of this temperature range is based on the understanding of how foodborne pathogens thrive. Bacteria tend to multiply quickly when food is kept in temperatures that support their growth, which is typically above 40 degrees and below 140 degrees. Therefore, it is crucial for anyone working in food handling, including in the produce section, to be aware of this range to ensure proper food storage and safety practices.

Other provided temperature ranges do not align with the established criteria for food safety and may allow for increased risk of spoilage or foodborne illness.