Food should be kept out of the "Temperature Danger Zone" range, which is between 40°F and 140°F, to prevent the growth of harmful bacteria. Bacteria multiply most rapidly in this temperature range, which can increase the risk of foodborne illnesses. Keeping food out of this range helps to maintain its quality, freshness, and safety for consumption. It is recommended to keep hot foods above 140°F and cold foods below 40°F to prevent bacterial growth and minimize the risk of foodborne illnesses.
