What temperature range encourages rapid growth of harmful microorganisms in food?

The temperature range of 41°F to 135°F is known as the "danger zone" in food safety, where the growth of harmful microorganisms—including bacteria—can occur rapidly. Within this temperature range, many pathogens thrive, doubling in number every 20 minutes under optimal conditions. This understanding is crucial for food handlers because it highlights the importance of keeping foods out of this temperature range to prevent foodborne illnesses.

The danger zone emphasizes the need for proper food storage and cooking practices. Foods should be kept below 41°F (refrigeration) or above 135°F (hot holding) to inhibit microbial growth. This directly impacts safe food handling procedures in restaurants and other food service environments, including Cracker Barrel, making it vital for staff trained in food safety to be knowledgeable about these temperature guidelines.

While other temperature ranges provided in the choices may relate to specific food storage or preservation methods, they do not fall within the critical range where the rapid growth of harmful microorganisms is most concerning. Thus, knowing and applying safe temperature practices helps maintain food safety and protect public health.