What is the temperature danger zone for food safety?

The temperature danger zone for food safety is set between 40 to 140 degrees Fahrenheit. This range is critical because it is where harmful bacteria can grow most rapidly, increasing the risk of foodborne illness. Specifically, temperatures below 40 degrees F slow down the growth of bacteria, while temperatures above 140 degrees F help to kill bacteria. Keeping foods out of this temperature range is crucial for maintaining food safety standards, especially in settings like grocery stores or food service operations. This is why the option indicating 40 to 140 degrees F is the correct answer, as it accurately reflects the established guidelines recommended by food safety authorities.