The temperature danger zone for food is the range of 40°F to 140°F (4.4°C to 60°C) . Bacteria grow most rapidly within this temperature range, doubling in number in as little as 20 minutes. It is important to keep perishable foods above 140°F or below 40°F to prevent the growth of harmful pathogens. This means that food should not be left out of refrigeration for more than 2 hours, and if the temperature is above 90°F, food should not be left out for more than 1 hour. Additionally, cooking raw meat and poultry to a safe minimum internal temperature is crucial to kill bacteria. Proper storage and cooking temperatures are essential to prevent the growth of harmful bacteria and reduce the risk of foodborne illness.