Define the time/temperature danger zone for food safety.

The time/temperature danger zone for food safety is defined as the temperature range in which bacteria can grow rapidly, which is typically between 40°F and 140°F. This range is crucial for food safety because when food is held at these temperatures for an extended period, it can lead to foodborne illnesses due to bacterial growth.

The correct answer indicates a range that closely aligns with the commonly accepted parameters for food safety, as it demonstrates an understanding that food must be kept out of this danger zone to prevent the proliferation of harmful microorganisms. Keeping food below 40°F or above 140°F ensures it is either in a safe cold storage or cooked properly, reducing the risk of illness.

In contrast, the other options either provide ranges that do not reflect the established danger zone criteria or fall outside the parameters defined by food safety standards, underscoring the importance of adhering to proven guidelines for food handling and temperature management.