The "Danger Zone" for food safety is defined by which temperature range?

The "Danger Zone" for food safety is defined as the temperature range between 41°F and 135°F. This range is critical because it is where bacteria can thrive and multiply rapidly, leading to an increased risk of foodborne illness. In this temperature range, perishable foods can become unsafe if they are stored or held for too long, making it essential for food handlers to monitor and manage temperatures effectively. Understanding this concept is vital for maintaining food safety and preventing contamination or spoilage in food service settings like Starbucks.