Question

what is the temperature range of the temperature danger zone? 30°f to 120°f (-1°c to 49°c). 41°f to 135°f (5°c to 57°c). 50°f to 140°f (10°c to 60°c). 55°f to 145°f (13°c to 63°c).

Explanation:

The temperature danger zone for food - where bacteria grow most rapidly - is commonly defined as 41°F to 135°F (5°C to 57°C). This range is based on food safety guidelines as bacteria can multiply quickly within this temperature span, potentially leading to food - borne illnesses.

Answer:

B. 41°F to 135°F (5°C to 57°C)