Which temperature range is considered the danger zone for food safety?

The temperature range recognized as the danger zone for food safety is 5-63 degrees Celsius. This range is critical because it is the temperature range in which harmful bacteria can grow rapidly, increasing the risk of foodborne illnesses. When food is stored or left in this temperature zone, it can provide an ideal environment for bacteria to thrive, especially when food is left out at room temperature for extended periods.

Maintaining food outside of this temperature range is essential for ensuring food safety. For example, keeping food below 5 degrees Celsius helps to slow down or halt bacterial growth, while cooking food to temperatures above 63 degrees Celsius can kill harmful microorganisms.

On the other hand, the other temperature ranges listed do not align with the danger zone concept. For instance, temperatures from 0-5 degrees Celsius are generally considered safe for preserving food, as they are usually in a refrigeration environment that inhibits bacterial growth. The range of -18 to -22 degrees Celsius is associated with freezing, which stops bacterial activity altogether. Lastly, 72 degrees Celsius is a safe cooking temperature that helps to kill bacteria but does not fall into the danger zone.