What temperature range is considered the "Danger Zone" for bacterial growth in foods?

The "Danger Zone" for bacterial growth in foods is classified as the temperature range between 41°F and 135°F. This range is critical because it is where bacteria can multiply rapidly, potentially leading to foodborne illness.

Maintaining food temperatures outside this range is essential for food safety. Temperatures below 41°F inhibit the growth of most pathogenic bacteria, effectively keeping food safer for consumption. Conversely, temperatures above 135°F can also inhibit bacterial growth and can help in the destruction of bacteria that may already be present.

Understanding this temperature zone is vital for proper food handling, storing, and cooking practices to ensure that food remains safe and free from harmful microorganisms. The other options provided fall outside the recognized Danger Zone and therefore do not accurately describe the conditions that promote bacterial growth in foods.