What temperature range defines the Danger Zone when thawing food?
Answer
$40^{\circ}\text{F}$ to $140^{\circ}\text{F}$
The Danger Zone is defined as the temperature range between $40^{\circ}\text{F}$ and $140^{\circ}\text{F}$; if the exterior of thawing food enters this range, dangerous bacteria can multiply rapidly.
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