What temperature range is considered the danger zone for food safety?

The range identified as the danger zone for food safety is crucial because it highlights the temperatures at which bacteria can rapidly multiply, leading to foodborne illnesses. The temperature range of 5 to 63 degrees Celsius is considered unsafe for perishable foods because it falls within the ideal conditions for the growth of harmful microorganisms.

At temperatures below 5 degrees Celsius, food is typically kept safe through refrigeration, which slows down bacterial growth significantly. Conversely, temperatures above 63 degrees Celsius begin to kill bacteria, making foods safe for consumption. Therefore, the danger zone specifically points to the temperatures that require careful monitoring and control to prevent food spoilage and illness. Understanding and observing this temperature guideline is essential for maintaining food safety in hospitality and catering practices.