What temperature interval is identified as the "danger zone" in terms of food safety?

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40°F to 140°F (4°C to 60°C)32°F to 212°F (0°C to 100°C)50°F to 160°F (10°C to 71°C)60°F to 180°F (16°C to 82°C)

Explanation

The temperature range between 40°F and 140°F (4°C to 60°C) is called the "danger zone" because it allows bacteria to multiply quickly, increasing the risk of foodborne illnesses. To maintain food safety, perishable items should be kept outside of this temperature range.