what is the danger zone temperature range

The danger zone temperature range is between 40°F and 140°F (4.4–60°C) . This temperature range is dangerous for food to be held at because bacteria grow most rapidly in this range, doubling in number in as little as 20 minutes. Harmful bacteria are one of the main sources of food poisoning in the United States, and many foods offer the perfect environment for bacteria to grow. It is important to keep perishable foods above 140°F or below 40°F (greater than 60°C or less than 4°C) to prevent the growth of harmful pathogens. TCS (Time/Temperature Control for Safety) food must pass through the temperature danger zone as quickly as possible, and temperature controls either keep food entirely out of the danger zone or pass food through the danger zone as quickly as possible.