What is the temperature range defined as the temperature danger zone?

The temperature danger zone is defined as the range in which bacteria can grow rapidly in food, posing a significant risk for foodborne illnesses. The correct range identified as the temperature danger zone is 41°F (5°C) to 135°F (57°C).

Within this range, perishable foods can develop harmful bacteria if they are left out for extended periods. Food should ideally be kept out of this temperature range for safety. Temperatures below 41°F slow down bacterial growth while temperatures above 135°F can reduce bacterial growth or kill many pathogens. Therefore, it's crucial to maintain food at proper temperatures to ensure food safety and minimize health risks.