What temperature range is considered the "danger zone" for food?

The "danger zone" for food is defined as the temperature range between 4°C and 60°C. This range is critical because it is where bacteria can rapidly multiply, increasing the risk of foodborne illness. Temperatures below 4°C are typically considered safe for food storage, as they slow down bacterial growth significantly. On the other hand, temperatures above 60°C are too high for bacteria to thrive, effectively killing most harmful pathogens. Thus, maintaining food outside of the 4°C to 60°C range is essential for food safety.

In this context, the other options do not align with the established guidelines for food safety. For instance, temperatures of 0°C to 4°C are safe for refrigeration, while the range of 10°C to 30°C presents a risk as it encourages bacterial growth, but it does not encompass the critical area where bacteria multiply most efficiently. Lastly, the range of 60°C to 100°C is considered a cooking temperature that inhibits bacterial growth but does not denote a danger zone for food storage.