Final answer:
The Temperature Danger Zone, critical for food safety, is defined as 41-135°F, where harmful bacteria can grow rapidly.
Step-by-step explanation:
The Temperature Danger Zone is a range of temperatures in which bacteria and other harmful microorganisms can grow rapidly. The correct answer to the question is A. 41-135°F. This range is critical to understand in food safety, as keeping perishable food outside of this temperature range prevents rapid bacterial growth that can lead to foodborne illnesses. Within this zone, bacteria can double in number in as little as 20 minutes. It's important to handle, store, and cook food properly to ensure it remains safe to eat.