What temperature range is known as the "danger zone" for food?

The "danger zone" for food refers to the temperature range in which bacteria can grow rapidly, increasing the risk of foodborne illnesses. This range is identified as 5°C to 63°C (41°F to 145°F). When food is stored or left at temperatures within this range, it creates an environment conducive to the growth of harmful microorganisms.

Understanding this concept is crucial in food safety practices, such as ensuring that perishable items are refrigerated below 5°C and cooked to safe temperatures above 63°C. Keeping food out of the danger zone helps prevent bacterial growth, thereby safeguarding public health.

The other temperature ranges provided do not encompass the critical growth zone for bacteria. For example, temperatures below 5°C slow down bacterial growth substantially, while temperatures above 63°C typically kill bacteria, thus ensuring food safety.