What is the temperature range considered to be the "food danger zone"?

The temperature range considered to be the "food danger zone" is between 41 and 140 degrees Fahrenheit. This range is critical because it is where bacteria can grow rapidly and potentially cause foodborne illnesses. Temperatures below 41 degrees F are generally safe for food storage, as they slow down bacterial growth, while temperatures above 140 degrees F can kill bacteria, making food safe to eat. Therefore, it is crucial for food safety practices to keep perishable items out of this temperature range to prevent the risk of contamination and maintain safe food handling standards.