What constitutes the danger zone for food temperatures?

The danger zone for food temperatures is defined as the range where harmful bacteria can grow rapidly. This range is specifically between 41 degrees Fahrenheit and 135 degrees Fahrenheit. In this context, options suggesting temperatures outside this range do not represent the danger zone effectively.

When food is held at temperatures within this range, the risk of foodborne illness increases significantly; therefore, it is crucial for food service workers to keep hot foods above 135 degrees F and cold foods below 41 degrees F to ensure food safety. This understanding is vital for preventing foodborne illnesses in food service environments.