What does Danger Zone mean when discussing food safety?

When discussing food safety, the term "Danger Zone" specifically refers to the temperature range that promotes the rapid growth of pathogenic microorganisms, which can lead to foodborne illnesses. This temperature range is typically defined as between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Foods that are kept within this range for prolonged periods can become breeding grounds for bacteria, viruses, and other harmful pathogens. Therefore, understanding this definition is crucial for preventing foodborne illness.

The other options, while related to food safety, do not directly define the "Danger Zone." The first option highlights specific control measures within food preparation, which is important but is a broader concept than the defined Danger Zone. The second option addresses cross-contamination, another critical aspect of food safety, but it does not pertain to the temperature aspect outlined by the Danger Zone. Thus, option C accurately encapsulates the essence of what "Danger Zone" means in the context of food safety.