What is referred to as the temperature danger zone for bacterial growth?

The temperature danger zone for bacterial growth is defined as the range of temperatures in which foodborne bacteria can grow rapidly, potentially leading to foodborne illness. This range is 41°F to 135°F. Within this zone, bacteria can double in number in as little as 20 minutes, which is why it's critical for food safety to keep perishable items either below 41°F or above 135°F.

This range is crucial for food handling and preparation because it highlights the temperatures at which food should be monitored closely to prevent harmful bacterial growth. Keeping food out of this danger zone minimizes the risk of contamination and helps maintain food safety standards. Understanding this concept is vital for sanitation enforcement agents as they work to ensure compliance with health regulations in food service establishments.