Which of the following temperature ranges is commonly referred to as the 'danger zone' for food safety, where bacteria can rapidly grow?

• A. -10^ext{o}Cext{ to }10^ext{o}C
• B. 0^ext{o}Cext{ to }100^ext{o}C
• C. 5^ext{o}Cext{ to }60^ext{o}C
• D. 20^ext{o}Cext{ to }80^ext{o}C

Answer: (C)

Verified step by step guidance

1. Understand that the 'danger zone' in food safety refers to the temperature range where bacteria can multiply rapidly, increasing the risk of foodborne illness.
2. Recall that bacterial growth is minimal at very low temperatures (below refrigeration) and very high temperatures (above cooking temperatures).
3. Identify the temperature range where bacteria thrive, which is typically between refrigeration and cooking temperatures.
4. Recognize that this range is commonly accepted as from 5^\text{o}C to 60^\text{o}C, where food should not be kept for extended periods to prevent bacterial growth.
5. Compare the given options and select the range 5^\text{o}C to 60^\text{o}C as the 'danger zone' for food safety.