What is the danger zone in terms of food temperature?

The danger zone in terms of food temperature refers to the range where bacteria can thrive, which is critical for maintaining food safety. The correct answer identifies this range as 41°F (5°C) to 135°F (57°C).

In this temperature range, food is susceptible to rapid bacterial growth, making it unsafe for consumption if left unattended for extended periods. The danger zone is vital knowledge for food handling and storage, as it emphasizes the temperatures to avoid when keeping perishable foods, like meat, dairy, and cooked items.

Understanding the danger zone helps in implementing proper food safety practices, such as refrigerating food below 41°F (5°C) and cooking food to safe internal temperatures above 135°F (57°C). This knowledge is essential in preventing foodborne illnesses and ensuring the health of consumers.