What is the temperature range referred to as the temperature danger zone?

The temperature range known as the temperature danger zone is 41°F to 135°F. This range is critical because it is where perishable foods are most vulnerable to bacterial growth. When food is held within this temperature band, bacteria can multiply rapidly, significantly increasing the risk of foodborne illnesses.

Maintaining food outside of this temperature range is essential for safe food handling practices, especially in military settings where maintaining troop health and readiness is paramount. Keeping food either below 41°F or above 135°F helps ensure that harmful microorganisms are kept at bay, which is crucial for safe eating and operation in the field.