What is identified as the 'danger zone' for food temperature?

The 'danger zone' for food temperature is identified as 5-60°C. This range is critical because it is within these temperatures that bacteria can multiply rapidly, leading to foodborne illness. Most pathogenic bacteria thrive in this range, making it essential for food safety to keep perishable items either below 5°C or above 60°C to inhibit bacterial growth.

Understanding food safety and temperature control is vital in the hospitality industry, where proper food handling practices can prevent contamination and ensure the health and safety of customers. Keeping food at safe temperatures not only preserves quality but also helps in adhering to health regulations that protect public safety.

Other options reflect safe temperature ranges for various activities such as refrigeration or freezing but do not encompass the critical range where microbial growth is a significant concern.