What is the danger zone temperature range for food?

Obtaining and managing adequate temperature control is a critical part of food safety.
If food is allowed to reach dangerous temperatures for too long, pathogens can grow and cause a variety of problems and illnesses for consumers.
It is essential to control the temperature of food, whether hot or cold, between the time it is finished cooking and the time it is served.
Hot foods should be kept hot. Cold foods should be kept cold. All foods should be stored out of the temperature danger zone between 41 °F to 135 °F.