What is the Temperature Danger Zone where most pathogens can grow?

The Temperature Danger Zone is defined as the range of temperatures at which most foodborne pathogens can grow rapidly, leading to potential food safety hazards. The correct answer, which identifies this Danger Zone, is set between 40°F and 140°F. This range is critical for food safety because temperatures within this zone promote the growth of bacteria, which can lead to foodborne illnesses.

Keeping foods below 40°F or above 140°F is essential for preventing bacterial growth and ensuring safe food handling practices. By understanding and adhering to this standard, food handlers can effectively reduce the risk of food contamination and maintain food safety.

In contrast, the other temperature ranges provided in the choices either do not encompass the critical range for bacterial growth or include temperatures that are generally safe for food storage and preparation.