Question

1. what is the danger zone?

41°f - 135°f
32°f - 165°f
0°f - 220°f
40°f - 140°f

Explanation:

The Danger Zone refers to the temperature range where bacteria grow rapidly in food. The widely accepted range by food safety authorities (e.g., FDA) is 40°F to 140°F, as this interval provides optimal conditions for microbial proliferation, making food unsafe if held here for extended periods.

Answer:

40°F - 140°F