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Answer :
Final answer:
The danger zone for food is between 40-140 degrees Fahrenheit, at which bacteria can rapidly multiply, increasing the risk of foodborne illnesses.
Explanation:
The danger zone for food is 40-140 degrees Fahrenheit. This temperature range is ideal for bacterial growth, including the growth of harmful bacteria such as Salmonella and E. coli.
When food is kept within this temperature range, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. It is important to keep perishable foods either below 40 degrees Fahrenheit or above 140 degrees Fahrenheit to prevent bacterial growth and ensure food safety.
For example, leaving cooked food at room temperature for an extended period can allow bacteria to multiply, potentially leading to food poisoning. Similarly, storing food in a warm environment, such as a buffet setting, without proper temperature control can also contribute to the growth of bacteria.
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