What temperature range is identified as the Temperature Danger Zone for bacterial growth?

The Temperature Danger Zone for bacterial growth is identified as 40°F to 140°F. This range is critical because it encompasses the temperatures at which harmful bacteria can rapidly multiply, posing a significant risk to food safety and health. When food is stored, cooked, or served within this temperature range, there's an increased likelihood that pathogens could thrive, leading to foodborne illnesses.

Understanding this concept is essential for anyone involved in food preparation or safety practices, as it highlights the importance of keeping food out of this danger zone through proper cooking, refrigeration, and serving methods. The knowledge of the Temperature Danger Zone helps in implementing effective food safety protocols to prevent the growth of bacteria that can lead to serious health issues.