What is the danger range temperature the answers is?

The danger zone for food safety is typically defined as the temperature range between 40°F (4°C) and 140°F (60°C). Within this range, bacteria can rapidly multiply, increasing the risk of foodborne illnesses. It is crucial to keep perishable foods either below 40°F or above 140°F to ensure safety. Always monitor temperatures to prevent food from entering this danger zone for extended periods.