Short Answer 
The “Danger Zone” for food safety is the temperature range between 40¬¨‚àûF and 140¬¨‚àûF, where bacteria can grow quickly. To ensure safety, food should be cooked above 140¬¨‚àûF and leftovers refrigerated below 40¬¨‚àûF, with the use of a food thermometer recommended to monitor temperatures.
Understanding the Danger Zone
The term “Danger Zone” refers to the temperature range where bacteria can grow rapidly and pose a food safety risk. This range is between 40¬¨‚àûF and 140¬¨‚àûF (4¬¨‚àûC and 60¬¨‚àûC). Within this zone, bacteria can double in number in as little as 20 minutes, making it critical to monitor food temperatures during preparation and storage.
Temperature Effects on Bacterial Growth
Bacteria thrive at warm temperatures, particularly around medium heat. For instance, a roast cooked at 125°F (52°C) is in an ideal range for bacterial growth. In contrast, at extremely high temperatures above 140°F (60°C), the growth of bacteria is significantly reduced, helping to keep food safe during cooking.
Ensuring Food Safety
To prevent bacterial growth in food, it’s important to keep food out of the Danger Zone by following these guidelines:
- Always cook food to temperatures above 140°F to kill harmful bacteria.
- Refrigerate leftovers promptly at temperatures below 40°F.
- Use a food thermometer to check cooking and holding temperatures.