Final answer:
The statement is A. true; 41°F to 135°F is the temperature danger zone where foodborne bacteria can grow rapidly, in line with food safety guidelines. The Fahrenheit scale has the water freezing point at 32°F and the boiling point at 212°F.
Step-by-step explanation:
The statement that 41° Fahrenheit to 135° Fahrenheit is the temperature danger zone is true. This range is considered the temperature danger zone because it is the range in which foodborne bacteria can grow rapidly. According to food safety guidelines, one should keep perishable foods out of this temperature range to prevent the development of harmful bacteria. It's important to note that the Fahrenheit scale defines the freezing point of water at 32°F and the boiling point at 212°F. Keeping food below or above the danger zone ensures its safety for consumption.
The statement is True. The temperature danger zone refers to the range of temperatures in which bacteria can multiply rapidly and potentially cause foodborne illness. According to food safety guidelines, the temperature danger zone for perishable foods is between 41°F to 135°F.