What is the Danger Zone temperature range for food storage?

The Danger Zone for food storage is defined as the temperature range where bacteria can grow rapidly in perishable foods. This range is specifically between 41°F and 135°F. When food is stored within this temperature range, there is a heightened risk of foodborne illness due to the potential for bacterial growth.

Understanding this range is critical for food safety management, as it guides food handlers and cooks to keep food at temperatures that minimize the risk of contamination. For instance, food should be either kept below 41°F in refrigeration or above 135°F during hot holding to prevent pathogens from proliferating.

Other temperature ranges, such as the ones listed in the other options, do not match the established Danger Zone and therefore do not provide the correct guidelines for safe food storage practices.