What is the temperature range of the danger zone?

• A. Between 5 and 63°C.
• B. Between 0 and 5°C.
• C. Between 63 and 100°C.
• D. Between -10 and 0°C.

Answer: (A)

The key idea is when bacteria can multiply rapidly. The danger zone is the temperature range from 5°C to 63°C. In this window, many microbes can grow quickly if food is left there, increasing the risk of foodborne illness. Keeping foods at or below 5°C slows or stops growth, while heating foods to 63°C or higher helps kill many bacteria, reducing risk. The other ranges don’t describe the rapid-growth window: temperatures below 5°C are cold storage, and higher temperatures are hot cooking where bacterial growth is not occurring.