Microorganisms grow well between the temperature range of __________, most commonly known as the “Danger Zone”.

🔑Key Points:
– Danger zone
-​The range at which most pathogenic bacteria will grow and multiply is called the danger zone.
-The Food Safety and Inspection Service stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent food-borne illness.
-Time and temperature control play a critical role in food safety.
-To prevent time-temperature abuse, the amount of time food spent in the danger zone must be minimized.