What temperature range is considered the danger zone for food safety?

The correct temperature range considered the danger zone for food safety is from 40°F to 140°F. This range is critical because it is the temperature range in which bacteria can grow rapidly, potentially leading to foodborne illness. Foods left in this range for more than two hours are at risk of becoming unsafe to eat.

Understanding this temperature zone is essential for food safety practices, including proper food storage, cooking, and serving. Keeping foods out of this range helps to inhibit bacterial growth and reduce the risk of food poisoning. Other temperature ranges provided do not fall within the established danger zone recognized by food safety guidelines, which is why they are not appropriate for this context.