What does the term “temperature danger zone” indicate?

The term “temperature danger zone” specifically refers to the temperature range where bacteria grow rapidly, typically between 4°C (39°F) and 60°C (140°F). In this range, perishable foods are at increased risk for bacterial growth, which can lead to foodborne illness if consumed.

Understanding this concept is crucial for food safety practices in a kitchen environment. It emphasizes the importance of monitoring food temperatures to prevent the growth of harmful microorganisms. Foods should not be held or stored within this temperature range for extended periods, and proper cooking, cooling, and holding techniques are critical to ensure food safety.

The other options, while related to food safety, do not accurately define the temperature danger zone. Cooking ranges, serving temperatures, and refrigeration requirements are important factors in food handling, but they do not explain the critical temperature range concerning bacterial growth.