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.
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.
