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

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Multiple Choice

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

Explanation:
The main idea here is recognizing the temperature range in which food safety is at risk due to bacterial growth. Bacteria multiply fastest in a specific window, commonly taught as roughly 41°F to 135°F. Food kept within that range should be treated with caution, but temperatures outside that window are what we call the danger zone because growth is less favorable outside it. The option that states temperatures outside the safe band—above 41 degrees or below 135 degrees—aligns with that concept, making it the best choice.

The main idea here is recognizing the temperature range in which food safety is at risk due to bacterial growth. Bacteria multiply fastest in a specific window, commonly taught as roughly 41°F to 135°F. Food kept within that range should be treated with caution, but temperatures outside that window are what we call the danger zone because growth is less favorable outside it. The option that states temperatures outside the safe band—above 41 degrees or below 135 degrees—aligns with that concept, making it the best choice.

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