The temperature danger zone for food is considered:

The temperature danger zone for food, which is critical to food safety, is defined as the range in which harmful bacteria can grow rapidly in food. This range is typically established by food safety guidelines to help prevent foodborne illnesses.

The correct range starts at 41°F and extends to 135°F. Within this range, perishable foods are at risk because the temperature is conducive to the growth of bacteria that can lead to spoilage or foodborne illnesses. The lower boundary, 41°F, is significant because it is generally the maximum safe temperature for cold foods. Temperatures above this, especially those reaching 135°F, allow for faster bacterial growth, highlighting the need for strict adherence to these temperature control measures in food handling.

This understanding is pivotal for anyone involved in food service or food safety, as staying aware of the danger zone is crucial for maintaining food safety standards and protecting public health.