What is the temperature danger zone for bacteria growth?

The temperature danger zone for bacterial growth is defined as the range in which bacteria can multiply rapidly under certain conditions. This zone is critical in food safety practices to prevent foodborne illnesses. The correct range for this danger zone is between 40°F and 140°F.

Temperatures below 40°F are generally safe for food storage as they inhibit bacterial growth, while temperatures above 140°F are hot enough to kill most bacteria. Therefore, the range of 40-140°F is crucial for food handlers to keep in mind when storing, cooking, and serving food to ensure safety and prevent contamination.

Other ranges listed do not accurately represent the danger zone as recognized by food safety guidelines and could lead to misunderstandings about safe food handling practices.