What temperatures are considered the "danger zone" for food storage?

The "danger zone" for food storage refers to the temperature range in which harmful bacteria can grow rapidly, posing a significant health risk if food is stored within this range for extended periods. The correct answer identifies this critical range as 4°C to 60°C.

In this temperature zone, food can become unsafe if it is left for too long, as most pathogens thrive and multiply efficiently between these temperatures. Keeping food out of the danger zone is essential for food safety, which is why proper refrigeration below 4°C and cooking above 60°C is emphasized in food handling guidelines.

Other temperature ranges provided in the question do not align with the established parameters for food safety. For example, temperatures from 0°C to 5°C are safe for food storage but still too close to the lower threshold of the danger zone where bacteria could begin to grow if food is not kept cold enough. Temperatures from 60°C to 75°C are safe as well because they fall into the cooking range, which effectively kills harmful bacteria. Finally, 25°C to 35°C falls within the danger zone as it supports bacterial growth, but this option does not specify the critical limits that define the danger zone for food safety. Therefore, identifying the danger