Answer :
The food "danger zone" refers to the temperature range in which bacteria can grow rapidly. Food safety guidelines state that this range is between [tex]$40^\circ F$[/tex] and [tex]$140^\circ F$[/tex]. Here is the step-by-step reasoning:
1. Bacteria multiply very quickly when food is kept in a temperature range that is not too cold or too hot.
2. The temperature range where they reproduce rapidly is known as the "danger zone."
3. According to common food safety standards, the danger zone is defined as the range from [tex]$40^\circ F$[/tex] (the lower limit) to [tex]$140^\circ F$[/tex] (the upper limit).
4. Among the given options:
- Option 1: [tex]$0^\circ F$[/tex] to [tex]$100^\circ F$[/tex]
- Option 2: [tex]$32^\circ F$[/tex] to [tex]$120^\circ F$[/tex]
- Option 3: [tex]$40^\circ F$[/tex] to [tex]$140^\circ F$[/tex]
- Option 4: [tex]$50^\circ F$[/tex] to [tex]$160^\circ F$[/tex]
5. The option that matches the correct range is Option 3.
Thus, the correct answer is:
[tex]$$\textbf{Option 3: } 40^\circ F \text{ to } 140^\circ F$$[/tex]
1. Bacteria multiply very quickly when food is kept in a temperature range that is not too cold or too hot.
2. The temperature range where they reproduce rapidly is known as the "danger zone."
3. According to common food safety standards, the danger zone is defined as the range from [tex]$40^\circ F$[/tex] (the lower limit) to [tex]$140^\circ F$[/tex] (the upper limit).
4. Among the given options:
- Option 1: [tex]$0^\circ F$[/tex] to [tex]$100^\circ F$[/tex]
- Option 2: [tex]$32^\circ F$[/tex] to [tex]$120^\circ F$[/tex]
- Option 3: [tex]$40^\circ F$[/tex] to [tex]$140^\circ F$[/tex]
- Option 4: [tex]$50^\circ F$[/tex] to [tex]$160^\circ F$[/tex]
5. The option that matches the correct range is Option 3.
Thus, the correct answer is:
[tex]$$\textbf{Option 3: } 40^\circ F \text{ to } 140^\circ F$$[/tex]
