What is the temperature range considered safe for bacterial growth?

The temperature range that is considered unsafe for bacterial growth is critical for food safety management. The correct answer indicates 70ºF to 125ºF, which is generally known as the "Danger Zone" for food storage and preparation. Within this range, bacteria can grow rapidly, potentially leading to foodborne illnesses.

This knowledge is essential for food handlers and team leaders, as it emphasizes the importance of keeping food out of this temperature range to prevent the spread of harmful bacteria. Foods should ideally be kept at temperatures below 41ºF for cold storage or above 135ºF for hot holding to ensure safety. Understanding these specific temperature ranges helps in implementing proper food handling practices in a restaurant environment.