The Danger Zone in food safety refers to the temperature range between *5°C (41°F) and 60°C (140°F)*, where bacteria grow rapidly and can make food unsafe to eat. To prevent foodborne illnesses, it is crucial to keep food out of this range as much as possible.<br /><br />Holding temperature is the safe temperature at which food is kept before serving. Hot foods should be held at *above 60°C (140°F), while cold foods must be stored at **below 5°C (41°F)*. Proper temperature control, along with timely storage and reheating practices, plays a key role in maintaining food quality, hygiene, and safety in both home and professional kitchens.
