What is considered the temperature danger zone for food safety?

The temperature danger zone for food safety is defined as the range in which bacteria can grow rapidly, increasing the risk of foodborne illness. The correct choice identifies this critical range as 41°F (5°C) to 135°F (57°C).

In this range, pathogens thrive, and food should not be held in this temperature zone for extended periods. Understanding this range is fundamental to safe food handling practices, as temperatures below 41°F inhibit bacterial growth, while temperatures above 135°F kill most pathogens. Maintaining food outside this danger zone, by either keeping it very cold or cooking it to safe temperatures, is crucial for ensuring the safety and integrity of food served to consumers.