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

The correct range identified as the danger zone for food safety is 41-135 degrees Fahrenheit. This temperature range is critical because it is the zone where bacteria can thrive and multiply rapidly, posing serious risks to food safety. Temperature control is essential in food handling to prevent foodborne illnesses, and the danger zone is defined by the U.S. Food and Drug Administration (FDA) as the range between 41°F and 135°F.

Within this range, pathogens can double in number in as little as 20 minutes, which is why it's crucial for food handlers to keep perishable items either cold (at or below 41°F) or hot (at or above 135°F). Maintaining food temperatures outside of this danger zone significantly reduces the risk of foodborne pathogens causing illness.

In contrast, the other options do not accurately represent the established danger zone, missing the specific temperatures critical for food safety.