What temperature range is considered the "Danger Zone" for food safety?

The "Danger Zone" for food safety refers to the temperature range in which bacteria can grow rapidly. This range is specifically identified as 40°F to 140°F. Within this range, food should not be held for more than two hours to prevent the risk of foodborne illness.

Option B aligns with this guideline as it encompasses the critical temperatures for food safety concerns in relation to bacterial growth. Understanding this concept is vital for safe food handling, as temperatures lower than 40°F can slow bacterial growth, and temperatures higher than 140°F can kill bacteria, thereby keeping food safe for consumption.

Other options do not accurately represent this crucial temperature range, which is essential knowledge for anyone involved in food preparation or service to ensure safety and health.