Final answer:
The danger zone for food is between 40°F and 140°F, where bacteria can multiply rapidly, leading to food becoming unsafe if left within this range for more than two hours.
Step-by-step explanation:
The danger zone for food is the temperature range in which bacteria and other microorganisms can multiply rapidly. According to food safety guidelines, this range is between 40°F and 140°F. Foods that are left in this temperature range for more than two hours may become unsafe to consume, as this allows bacteria to grow to dangerous levels, increasing the likelihood of foodborne illnesses. It is critical to keep foods either below or above this range to prevent bacterial growth, with refrigeration temperatures at or below 40°F and cooking temperatures achieving a high enough level to kill bacteria.