What temperature range is considered the danger zone for bacterial growth?

The correct answer indicates that the danger zone for bacterial growth is between 41 and 135 degrees Fahrenheit. This temperature range is critical because it is the optimal set of conditions for bacteria to multiply rapidly, which can lead to foodborne illnesses. When food is stored or held within this range, the potential for harmful bacteria, such as Salmonella, E. coli, and others, to proliferate increases significantly.

Understanding the danger zone is paramount for anyone involved in food safety, as it guides proper food handling practices, including cooking, storing, and serving temperatures. Ensuring that food remains outside this range helps to minimize the risk of contamination and promotes safer food consumption.

The other ranges listed do not align with the recognized danger zone for food safety. For example, the ranges that fall below or above this specified range do not support temperatures conducive to rapid bacterial growth, which is a critical aspect of food safety training and practices.