Which of the following temperatures is considered the danger zone for food safety?

The range of 41°F to 135°F is recognized as the danger zone for food safety because it is the temperature range in which harmful bacteria can grow most rapidly. Keeping food out of this temperature range is crucial to preventing foodborne illnesses. The danger zone provides optimal conditions for bacterial growth, with temperatures allowing bacteria to multiply quickly.

When food is kept in this danger zone for more than a couple of hours, the risk of foodborne pathogens increases significantly, which is why proper food handling and temperature control are essential in food preparation and storage. Maintaining food outside of this range minimizes the risk of spoilage and foodborne illnesses, thus ensuring better safety for consumers.