In the context of food safety, how is the term 'temperature danger zone' defined?

The term 'temperature danger zone' refers to the range of temperatures in which bacteria can grow rapidly, leading to increased risk of foodborne illness. This danger zone is defined as the range between 40°F and 140°F. When food is stored or held in this temperature range, bacteria multiply quickly, which can compromise food safety.

Keeping food out of this temperature zone is essential to minimizing the risk of food spoiling and increasing foodborne pathogens. For safe food handling, it is important to keep cold foods at temperatures below 40°F and hot foods above 140°F. By understanding this definition, individuals involved in food preparation and service can better ensure that food is safe for consumption.