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

The danger zone for food safety is defined as the temperature range in which harmful bacteria can grow rapidly in food. This range is crucial to understand for preventing foodborne illnesses. The correct temperature range that constitutes the danger zone is from 41°F to 135°F.

In this range, bacteria can multiply quickly, which can lead to food becoming unsafe to eat. It's important for food handlers and safety managers to keep foods out of this temperature range during storage, preparation, and service. By maintaining safe temperatures, the risk of bacterial growth is minimized, ensuring food safety for consumers.

The other temperature ranges provided do not align with the established food safety guidelines that define the danger zone.