Which temperature range is typically considered the Danger Zone for food safety?

The correct temperature range considered the Danger Zone for food safety is typically 41-135 degrees Fahrenheit. This range is critical because it is where bacteria can rapidly multiply, leading to foodborne illnesses. Food should not be left in this temperature zone for extended periods, as pathogenic microorganisms thrive in this environment, increasing the risk of spoilage and food poisoning.

Maintaining food outside of this range is essential for ensuring food safety. For instance, keeping cold foods at temperatures below 41 degrees Fahrenheit and hot foods above 135 degrees Fahrenheit helps impede bacterial growth.

The other options do not correctly define the Danger Zone according to food safety standards. For example, temperatures like 0-32 degrees Fahrenheit are typically associated with freezing and safe storage for certain foods, while 40-140 degrees Fahrenheit includes a wide range that starts to fall into the Danger Zone but does not encompass it entirely. Similarly, 50-150 degrees Fahrenheit extends too far on both ends, including unsafe temperatures that do not align with food safety guidelines.