What temperature range is considered the Temperature Danger Zone (TDZ)?

The Temperature Danger Zone (TDZ) refers to the range of temperatures where bacteria can grow rapidly, posing a risk to food safety. The range identified in option C, 40 to 140 degrees Fahrenheit, is critical because it encompasses temperatures that facilitate the growth of various pathogens that can cause foodborne illnesses.

When food is kept within this temperature range for prolonged periods, it becomes unsafe for consumption due to the potential for bacteria to multiply. This is particularly important in food storage and preparation practices, as proper temperature control is essential to maintain food safety and prevent spoilage. Maintaining foods outside of this TDZ ensures that the risk of bacterial growth is minimized, helping to keep food safe for consumers.