What specific temperature range defines the 'Danger Zone' where bacteria multiply rapidly in food?

Answer

$40^{\circ} \mathrm{F}$ to $140^{\circ} \mathrm{F}$

Food safety protocols identify a critical range known as the 'Danger Zone,' characterized by temperatures conducive to rapid bacterial multiplication. This range is explicitly defined as spanning from $40^{\circ} \mathrm{F}$ up to $140^{\circ} \mathrm{F}$. When food is allowed to remain within this temperature band, whether it is being stored improperly or is cooling slowly after cooking, microorganisms responsible for foodborne illness can multiply quickly, rendering the food unsafe for consumption. Maintaining food at refrigerated temperatures below $40^{\circ} \mathrm{F}$ is intended specifically to keep it out of this dangerous zone, while exposure above $140^{\circ} \mathrm{F}$ typically indicates adequate hot holding or cooking temperatures.

What specific temperature range defines the 'Danger Zone' where bacteria multiply rapidly in food?

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