A. 40°F to 140°F (4°C to 60°C)
B. 32°F to 212°F (0°C to 100°C)
C. 50°F to 160°F (10°C to 71°C)
D. 60°F to 180°F (16°C to 82°C)
Submitted by: Riffat Meer
This temperature range is known as the “danger zone” in food safety, where bacteria can rapidly grow and multiply, leading to foodborne illnesses. It is important to keep perishable foods outside of this temperature range to ensure safety.
The correct answer to the question: "Which temperature range is considered the “danger zone” for food safety?" is "40°F to 140°F (4°C to 60°C)".
