What temperature range is known as the Temperature Danger Zone?

The Temperature Danger Zone refers to the range in which bacteria can grow rapidly in food, increasing the risk of foodborne illness. The correct temperature range is between 41 degrees Fahrenheit and 135 degrees Fahrenheit.

Within this range, perishable foods can become unsafe if left at these temperatures for extended periods. Keeping foods out of this range is crucial to ensure food safety. Foods must be kept out of the Temperature Danger Zone during storage, preparation, and service to minimize the risk of bacterial growth and contamination.

The other options either fall outside this critical range or include temperatures that do not allow for the rapid growth of harmful microorganisms, thus not reflecting the established guidelines for food safety.