What is considered the temperature danger zone?

The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly, increasing the risk of foodborne illness. The correct answer identifies this critical range as between 40°F and 140°F.

This temperature zone is significant because food should not be stored or held at these temperatures for extended periods. When foods like meat, dairy, and cooked vegetables are kept within this range, they can develop harmful bacteria that lead to food safety issues. Keeping food either above 140°F or below 40°F helps to ensure it remains safe for consumption. Understanding this concept is essential for servers and food handlers to maintain food safety standards in a busy restaurant environment, like Texas Roadhouse, where the risk of improper food handling can increase.