What is the temperature danger zone (TDZ) for food safety?

The temperature danger zone (TDZ) for food safety refers to the range of temperatures in which bacteria can grow rapidly, leading to a higher risk of foodborne illnesses. The correct range is between 41°F and 135°F.

At temperatures below 41°F, food is typically safe because the cold inhibits bacterial growth. Conversely, temperatures above 135°F are also considered safe for food safety because the heat kills or inhibits the growth of microorganisms. Maintaining food outside of this danger zone is critical for preventing food spoilage and ensuring public health.

Understanding the TDZ is essential for food handlers and safety professionals to implement proper food storage and cooking techniques, ensuring that food remains safe for consumption. This knowledge can significantly reduce risks associated with foodborne pathogens.