What is the maximum temperature range within the danger zone where bacteria grow the fastest?

The correct answer is that the danger zone for bacterial growth is between 41°F to 135°F. This temperature range is critical in food safety, as bacteria can proliferate rapidly in this environment.

The danger zone begins at 41°F, which is the lower limit where cold food items can start to support bacterial growth. On the upper end, 135°F is the threshold beyond which bacteria cannot comfortably thrive. Keeping food out of this range is essential for preventing foodborne illnesses.

The other temperature ranges mentioned do not accurately reflect the danger zone thresholds recognized by food safety guidelines. For instance, the range that includes temperatures below 41°F or above 135°F would be outside the danger zone, where temperatures are either too cold or too hot for bacteria to grow effectively. Understanding this range helps in proper food handling and storage to ensure safety and minimize the risk of foodborne pathogens.