The temperature danger zone in which foodborne bacteria can thrive is between?

The temperature danger zone is defined as the range in which foodborne bacteria can grow rapidly, increasing the risk of foodborne illnesses. The correct response indicates that this danger zone spans from 41°F to 135°F.

This range is crucial for food safety management. When food is stored or held at temperatures within this zone, bacteria can multiply quickly—potentially doubling in number in as little as 20 minutes. Therefore, it is essential for food handlers to keep foods either below 41°F or above 135°F to minimize the risk of bacterial growth.

Understanding this temperature range is vital for maintaining food safety standards in any food service operation. Keeping foods properly out of this danger zone is a fundamental practice that ensures safety and reduces the likelihood of illness.