The danger zone refers to the temperature range in which most bacteria multiply rapidly. What is this range?

• A. The range between -20 and -10 degrees Celsius
• B. The range between 0 and 4 degrees Celsius
• C. The range between 5 and 63°
• D. The range between 60 and 80 degrees Celsius

Answer: (C)

The danger zone is the temperature range where bacteria multiply rapidly. For most foods, this fast growth happens roughly from about 5°C up to around 63°C (41°F to 145°F). Below 5°C, growth is slowed or halted, which is why chilling foods helps keep them safe. Above about 63°C, heat kills many bacteria, though some heat-resistant spores may survive. So the range 5–63°C is the best choice because it represents the conditions under which bacteria can reproduce quickly if moisture and nutrients are present. The other options involve temperatures that inhibit growth (freezing or refrigeration) or are too hot for rapid bacterial multiplication.