What is the temperature range known as the "Danger Zone" for food?

The temperature range known as the "Danger Zone" for food is 41°F to 135°F. This is the range in which bacteria can rapidly multiply, potentially leading to foodborne illnesses. Food should not be held at these temperatures for extended periods to ensure food safety. Keeping cold foods below 41°F and hot foods above 135°F helps inhibit bacterial growth, thereby minimizing the risk of contamination and ensuring that food remains safe to consume. Understanding this temperature range is crucial for anyone involved in food handling and preparation, as it guides practices to prevent food hazards and ensure public health safety.