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

The correct temperature range identified as the danger zone for food safety is 41°F to 135°F. This range is critical because it represents the temperatures at which bacteria can grow rapidly, increasing the risk of foodborne illness. When food is stored or held at temperatures within this range, pathogens can not only survive but also multiply, potentially leading to unsafe food products.

Understanding this temperature range is essential in food safety practices, as maintaining foods outside of this zone significantly reduces the risk of contamination. Foods should be kept below 41°F (temperature for refrigeration) to inhibit bacteria growth or above 135°F (temperature for hot holding) to ensure that any harmful bacteria that may be present are destroyed.

The other choices fall outside the defined danger zone: temperatures at or below 32°F are generally safe for food preservation, while the ranges above 135°F are deemed safe as well, as they are high enough to kill harmful microorganisms. Therefore, it's crucial to keep food either refrigerated or heated adequately to prevent any potential risk associated with the danger zone.