What temperature range is considered the danger zone for food safety?

The temperature range considered the danger zone for food safety is 40°F to 140°F. This range is critical because it is where bacteria can grow most rapidly, doubling in number in as little as 20 minutes. Keeping foods out of this range is essential to prevent foodborne illnesses. This range encompasses temperatures that are often encountered in food storage and preparation, making it a key focus in food safety guidelines.

Understanding this range is vital for anyone working in culinary arts and hospitality, as it highlights the importance of proper food handling, including cooking, storing, and serving food. The other options do not align with the recognized danger zone and thus would not accurately represent the temperatures at which food safety is compromised.