Temperature danger zone is in what?

The temperature scale between 5-60C in which bacteria can grow and multiply rapidly. To prevent food posioning, food needs to be stored below 5C or above 60C
41°F to 135°F (5°C to 57°C)
5c - 63c
Food temperature danger zone is betwenn 4C-60C (40-140). At those temperatures, bacterias thrive and multiply in amounts that can cause illness. So keep cold foods cold (4C or colder) and hot foods very hot (60C or hotter).