Which range defines the danger zone?

• A. 0 - 5°C
• B. 60 - 100°C
• C. 5 - 63°C
• D. 20 - 50°C

Answer: (C)

Bacteria multiply rapidly when foods sit in a certain temperature range, so keeping food out of that zone is a key safety measure. The danger zone is defined as the range from 5°C up to 63°C. Below 5°C, chilling slows or stops most microbial growth; above 63°C, heat can kill many pathogens, so hot foods are kept at temperatures higher than this. Therefore, 5–63°C is the range where microbes can grow quickly and time matters, making it the zone you want to minimize exposure to. For practical safety, refrigerate perishables at 5°C or below and reheat leftovers to well above 63°C to ensure any potential bacteria are killed.