What is the danger zone temperature range that encourages bacterial growth in cooked foods?

The danger zone for bacterial growth in cooked foods is defined as the temperature range between 41°F and 135°F. This range is critical because it encompasses the temperatures at which bacteria can rapidly multiply, potentially leading to foodborne illnesses. When food is kept in this temperature zone for extended periods, the risk of pathogenic bacteria becoming harmful increases significantly.

Understanding this range is essential for safe food handling practices, as it informs food storage, preparation, and serving guidelines to minimize the risk of foodborne diseases. Keeping cooked foods either above 135°F or below 41°F will help ensure that they remain out of the danger zone, thus reducing the likelihood of bacterial growth and promoting food safety.