What is referred to as the 'danger zone' in food safety?

The 'danger zone' in food safety specifically refers to the temperature range between 5°C and 63°C, where bacteria can multiply rapidly. This range is critical for food safety because it is the temperature at which pathogens thrive, increasing the risk of foodborne illnesses. Keeping food within this range unchecked can lead to significant health risks as harmful bacteria can double in number in as little as 20 minutes.

In contrast, temperatures below 5°C slow bacterial growth, often used for refrigeration, while temperatures above 63°C are typically considered safe for cooking, as they kill harmful bacteria. The concept of the 'danger zone' is an essential principle in food safety management, helping to guide safe food handling practices to prevent contamination and ensure the safety of food products.