What is the Temperature Danger Zone (TDZ) range for food safety?

The Temperature Danger Zone (TDZ) is critical for food safety as it represents the range of temperatures where bacteria can grow most rapidly in food. The TDZ is defined as being between 41°F and 135°F.

Food held within this temperature range can reach unsafe levels of bacterial growth, which poses a risk for foodborne illness. Understanding this range is essential for anyone working in food service, as it guides safe food handling practices, such as refrigeration, cooking, and holding temperatures.

Choices that do not fall within this specific range fall outside of the established guidelines for safe food temperatures. For instance, temperatures below 41°F are considered safe for refrigeration, while temperatures above 135°F are safe for cooking, as they typically kill harmful bacteria. Recognizing the TDZ is a fundamental aspect of maintaining food safety standards in culinary practices.