In degrees Fahrenheit, what is the temperature range of the 'danger zone' where bacteria can rapidly grow in food?

• A. 140°F to 212°F
• B. 40°F to 140°F
• C. 0°F to 32°F
• D. 32°F to 100°F

Answer: (B)

Verified step by step guidance

1. Understand that the 'danger zone' in food safety refers to the temperature range where bacteria can rapidly multiply, increasing the risk of foodborne illness.
2. Recall that this temperature range is commonly defined between 40°F and 140°F, where bacterial growth is most active.
3. Recognize that temperatures below 40°F slow down bacterial growth significantly, and temperatures above 140°F typically kill bacteria or inhibit their growth.
4. Note that the other temperature ranges given (such as 0°F to 32°F or 140°F to 212°F) do not correspond to the danger zone for bacterial growth.
5. Therefore, identify the correct temperature range for the danger zone as 40°F to 140°F.