What temperature range is considered the danger zone for food safety?

The correct temperature range considered the danger zone for food safety is between 40°F to 140°F. This range is critical because it is the temperature zone where bacteria can multiply rapidly, significantly increasing the risk of foodborne illnesses. When food is held at temperatures within this range, harmful bacteria can grow exponentially, potentially leading to food spoilage and unsafe consumption. Maintaining food temperatures outside of this danger zone is essential for safe food handling practices.

The other ranges provided do not align with food safety standards. For instance, while 32°F is freezing and below which food is safe, the upper limits of the other options fall outside the temperature range where bacterial growth is a major concern. Understanding this danger zone is vital for anyone working in food service, including bakery management, to ensure all baked goods and other food items are stored and served safely.