In relation to food safety, what is the danger zone for bacterial growth?

The danger zone for bacterial growth is defined as the temperature range where bacteria can rapidly multiply and thrive, posing a significant risk to food safety. The correct answer identifies this danger zone as 40°F to 140°F (4°C to 60°C).

In this range, foods are particularly vulnerable to contamination because temperatures within these limits allow for bacteria, such as Salmonella, E. coli, and Listeria, to grow exponentially. This is why it is crucial to keep perishable foods outside this range, either by refrigerating them below 40°F or cooking them above 140°F.

Understanding this temperature range is essential for ensuring food safety practices, as it helps food handlers know how to properly store, cook, and serve food to prevent foodborne illnesses.