Final answer:
The DANGER ZONE for food safety is between 4°C and 60°C, where bacteria can multiply rapidly, making it unsafe for perishable food to be left out.
Step-by-step explanation:
The temperature range at which disease- causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. The DANGER ZONE refers to the temperature range in which food-borne bacteria can grow rapidly. The correct answer to the question, 'The DANGER ZONE is between which of the following temperatures?' is c) 4°C and 60°C. This range is equivalent to 40°F to 140°F, a temperature range where it is unsafe to leave perishable food out because bacteria can multiply quickly and pose a risk to health. Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.