what is the temperature danger zone

The temperature danger zone is a range of temperatures between 40°F and 140°F (4.4–60°C) . This range is where bacteria grow and multiply most rapidly, doubling in number in as little as 20 minutes. Food that is left in the temperature danger zone for too long can become unsafe to eat, as bacteria can reach dangerous levels without any visible signs of spoilage. To prevent the growth of harmful pathogens, it is important to keep perishable foods above 140°F or below 40°F (greater than 60°C or less than 4°C) . Food should pass through the temperature danger zone as quickly as possible, and it is recommended to use a thermometer to check internal food temperatures. Keeping food out of the temperature danger zone is crucial for preventing foodborne illness and ensuring food safety.