The temperature range between 5 degrees C and 60 degrees C in which food-poisoning bacteria grow most rapidly.
The danger zone is 5 degrees C to 60 degrees C. Cold food should be kept at or below 5 degrees C and hot food at or above 60 degrees C.
Food-poisoning bacteria grow fastest in this range and can double roughly every 20 minutes, quickly reaching numbers that can cause illness.
No. Most food-poisoning bacteria do not change the smell, taste or appearance of food, so you must rely on temperature and time controls instead.
Yes. Food passes through the zone during preparation, cooling and reheating. The aim is to keep that time as short as possible and apply the 2-hour / 4-hour rule to ready-to-eat food.
It matters most for potentially hazardous foods, which need temperature control to stay safe. Shelf-stable foods such as dry or canned goods are not affected in the same way.