Final Answer:
The temperature range for the temperature danger zone isc. 41°F-135°F.
Step-by-step explanation:
The temperature danger zone is a critical range in which bacteria thrive and multiply rapidly, posing a risk of foodborne illness. The correct range is 41°F-135°F (5°C-57°C). Temperatures below 41°F (5°C) slow down bacterial growth, while temperatures above 135°F (57°C) kill most bacteria. The lower limit, 41°F (5°C), is based on the refrigeration temperature, below which bacterial growth is significantly slowed. The upper limit, 135°F (57°C), represents the temperature at which cooked food should be held to prevent bacterial proliferation.
In food safety, it's essential to prevent perishable foods from staying too long in the temperature danger zone. At 41°F (5°C), bacterial growth is slowed, and at 135°F (57°C), bacteria are killed. However, between these temperatures, bacteria multiply rapidly, reaching dangerous levels. This underscores the importance of proper food handling, storage, and cooking to minimize the risk of foodborne illnesses.
In summary, the temperature danger zone, defined as 41°F-135°F (5°C-57°C), is a critical aspect of food safety. By adhering to these temperature guidelines, individuals can help prevent the rapid growth of bacteria in food, reducing the risk of foodborne illnesses.