Which temperature range is known as the Danger Zone for bacterial growth?

The correct answer identifies the temperature range of 41°F to 135°F as the Danger Zone for bacterial growth. This range is crucial in food safety because it represents temperatures where bacteria can rapidly multiply, which can lead to foodborne illnesses. The U.S. Food and Drug Administration (FDA) defines this range to help food handlers ensure that perishable foods are stored and cooked safely.

When food is within this range for extended periods, bacteria can thrive, doubling in number as quickly as every 20 minutes under optimal conditions. Monitoring temperature and minimizing the time food spends in the Danger Zone are essential practices in preventing the growth of harmful bacteria, thereby ensuring the safety of the food served.

The other temperature ranges listed are either too low or too high to support significant bacterial growth. For example, temperatures below 32°F are too cold for bacterial activity, while temperatures above 165°F are typically safe for cooking, as they kill most bacteria. It’s important to maintain food outside of the Danger Zone through proper food storage, cooking, and holding practices to ensure food safety.