What is the Temperature Danger Zone range for harmful microorganisms to grow most rapidly?

The Temperature Danger Zone refers to the range of temperatures in which harmful microorganisms, such as bacteria, can grow and multiply at an unsafe rate, leading to foodborne illnesses. The correct range for this zone is 41°F to 135°F.

This temperature range is crucial because it encompasses the optimal conditions for bacteria to thrive. Temperatures below 41°F can slow down or inhibit bacterial growth, while temperatures above 135°F can kill most harmful microorganisms. Therefore, maintaining food temperatures outside of this danger zone is essential for food safety practices, particularly in establishments like Cracker Barrel where food handling and preparation occur frequently.

Understanding the importance of this temperature range helps food handlers prevent foodborne illnesses, safeguarding the health and well-being of customers.