What is the temperature range considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety refers to the temperature range where bacteria can rapidly multiply, which significantly increases the risk of foodborne illness. The range identified as the Danger Zone is 41°F to 135°F. Within this range, food should not be held for extended periods because pathogens thrive, leading to potential contamination and spoilage.

Cooking and holding food at safe temperatures are crucial aspects of food safety, as maintaining temperatures outside of this range can help reduce the risk of foodborne illnesses. Keeping foods out of the Danger Zone ensures that harmful bacteria do not proliferate, maintaining food safety standards. This is why it is vital for those handling food to be aware of the Danger Zone and strive to keep food either below 41°F or above 135°F when storing or serving.

The other temperature options fall outside the established Danger Zone or do not reflect the actual temperatures where food safety risk is highest, which is why they do not represent the correct answer.