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

The "danger zone" for food safety is identified as the temperature range in which harmful bacteria can grow rapidly in food. This range is generally accepted to be between 41°F and 135°F.

At temperatures below 41°F, the growth of most bacteria is significantly slowed down, and food can be safely held without many risks of foodborne illnesses. Similarly, temperatures above 135°F can also effectively keep food safe because they are hot enough to kill most bacteria. Therefore, the range of 41°F to 135°F is critical for food safety, as it poses a higher risk for bacterial growth and consequently increases the likelihood of foodborne illnesses if foods are held within this range for extended periods.

Other temperature ranges provided in the options do not fall within this critical danger zone and therefore are not associated with the same risks regarding food safety and the potential for bacteria to multiply.