What is the common temperature range known as the danger zone in food safety?

The correct answer is the temperature range of 41°F to 135°F, which is widely recognized as the danger zone in food safety. This range is critical because it is the temperature range where bacteria can grow rapidly in food. When food is held within this temperature range for extended periods, there is a significant risk of foodborne illness as pathogens can multiply to levels that pose health risks.

Maintaining food outside this range is vital for food safety. Refrigeration below 41°F slows down the growth of bacteria, while cooking food to temperatures above 135°F effectively kills harmful microorganisms. Awareness of this temperature range helps food handlers ensure that foods are stored, prepared, and served safely.