Which temperature range is considered the danger zone for food safety?

The danger zone for food safety is defined as the temperature range in which harmful bacteria can rapidly grow, increasing the risk of foodborne illnesses. The correct answer identifies the range of 40-140 degrees Fahrenheit as this danger zone.

Temperatures below 40 degrees Fahrenheit slow down bacterial growth, while temperatures above 140 degrees start to kill bacteria. By maintaining food outside of this temperature range, you can significantly decrease the risk of contamination and spoilage. This understanding is crucial in a food service environment, like Panda Express, where ensuring that food is stored, cooked, and served at safe temperatures is essential for customer safety and maintaining food quality.

In contrast, the other temperature ranges provided do not align with the USDA's guidelines for food safety. They are either too low or too high to be considered the danger zone, which may lead to misunderstandings about food handling and storage practices.