What is the temperature danger zone for raw meat?

The temperature danger zone for raw meat is between 40°F (4°C) and 140°F (60°C). Within this range, bacteria can multiply rapidly, increasing the risk of foodborne illness. It is crucial to keep raw meat either below 40°F or above 140°F to ensure safety during storage and cooking. Proper handling and cooking to safe internal temperatures can help prevent foodborne infections.