How is the temperature danger zone defined?

The temperature danger zone is defined as the range in which harmful bacteria can grow rapidly in food. Specifically, this range is between 41°F and 135°F. This is crucial knowledge for food safety practices, as foods kept at these temperatures are at risk of becoming unsafe to eat due to bacterial growth.

Understanding this range helps food handlers maintain proper food temperatures to reduce the risk of foodborne illnesses. For example, keeping refrigerated foods below 41°F and hot foods above 135°F effectively minimizes the time foods spend in the danger zone, thereby helping to ensure food safety in a restaurant environment like Panda Express.