Why is the range temperature called danger zone?

The temperature range known as the "danger zone" typically refers to 40°F to 140°F (4°C to 60°C), where bacteria can thrive and multiply rapidly. Within this range, foodborne pathogens can grow quickly, increasing the risk of foodborne illnesses. Proper food storage and cooking temperatures are crucial to prevent food from remaining in this danger zone for extended periods. Keeping food either below 40°F or above 140°F helps ensure safety.