Final answer:
Food is most likely to pass through the danger zone at room temperature, which is between 4 and 60 degrees C (40 and 140 degrees F), where bacterial growth can increase the risk of foodborne illnesses.
Step-by-step explanation:
Food is most likely to pass through the danger zone when it is at room temperature. The 'danger zone' for food pertains to the temperature range between 4 and 60 degrees C (40 and 140 degrees F) where bacteria can rapidly multiply, posing a higher risk of foodborne illnesses. Therefore, the correct answer to the question is B. Room temperature.
It is important to maintain proper food storage temperatures to inhibit bacterial growth - keeping refrigeration temperatures at or below 4 degrees C (40 degrees F) and freezer temperatures below -18 degrees C (0 degrees F). Foods meant to be eaten hot should be kept hot, and foods meant to be eaten cold should be refrigerated until served. Moreover, foods shouldn't be left out at room temperature for more than two hours to minimize the risk of contamination.
For instance, leftovers should be refrigerated promptly, and frozen foods should only be thawed in the refrigerator, immersed in cold water that is changed every 30 minutes, or in the microwave to prevent microbial growth during the thawing process.