What temperature range is considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety is the temperature range in which bacteria can grow rapidly on food, increasing the risk of foodborne illness. The range defined by food safety guidelines is between 40°F and 140°F. Within this range, potentially harmful bacteria can double in number every 20 minutes, making it crucial to keep perishable foods out of this temperature zone.

Food left in this range for extended periods can become unsafe to eat, as the growth of harmful microorganisms can lead to food poisoning. This is why it's important for food handlers to keep hot foods above 140°F and cold foods below 40°F to ensure safety. The other temperature ranges listed do not align with the established danger zone, as they either fall below the necessary threshold for bacterial growth or extend into areas that do not represent the potential for unsafe food conditions.