What temperature range is considered a danger zone for food safety?

The danger zone for food safety is identified as the temperature range where the growth of harmful bacteria is most likely to occur, which is between 5°C and 60°C. This range is critical for maintaining food safety because temperatures within it provide optimal conditions for pathogenic bacteria to thrive and multiply.

When food is held in this temperature zone for extended periods, the risk of foodborne illness increases significantly, which is why food safety guidelines recommend keeping foods either refrigerated below 5°C or heated above 60°C. It's essential for anyone involved in food preparation and handling to be aware of this danger zone in order to minimize the risk of contamination and ensure that food remains safe for consumption.