What is considered the danger zone for food safety?

The danger zone for food safety is the temperature range in which bacteria can grow most rapidly, posing a risk for foodborne illnesses. This range is defined as 5-63 degrees Celsius. Within these temperatures, food can become unsafe if left at these conditions for extended periods, as bacteria multiply quickly.

Temperatures below 5 degrees Celsius help slow bacterial growth, keeping food safer. Conversely, temperatures above 63 degrees Celsius are within the range that can effectively kill most harmful bacteria, hence why cooking foods to these temperatures is emphasized. Understanding this concept is critical for proper food handling, preparation, and storage to prevent foodborne illnesses.