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Answer :
Final answer:
The temperature danger zone, in relation to food safety, is the temperature range between 41 degrees Fahrenheit and 135 degrees Fahrenheit. In this range, bacteria can grow rapidly in food, potentially leading to foodborne illnesses. Outside this range, the growth of bacteria is significantly slowed or stopped.
Explanation:
The temperature danger zone is a range where bacteria can grow most rapidly in food. The most correct answer to your multiple-choice question - based on the standards set by the U.S. Food and Drug Administration (FDA) - is option 3) 41 degrees f to 135 degrees f. Within this range, harmful bacteria can multiply rapidly, potentially leading to foodborne illnesses.
It's important to note that, outside this zone, the growth of bacteria slows down significantly. For example, at temperatures below 41°F (typically refrigerator temperatures), bacteria growth is greatly slowed. And at temperatures above 135°F (common cooking temperatures), most bacteria begin to die.
Also, it's worthwhile to note that these are temperatures as measured in the Fahrenheit scale, which is commonly used in the United States. For reference, on the Celsius scale, these temperatures would be approximately 5°C and 57°C respectively.
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