To determine which temperature range is called the "Danger Zone" because it creates conditions for most bacteria to thrive and multiply, let's carefully examine each given option:
1. 40 to 140 degrees Fahrenheit:
- This range is often cited in food safety guidelines.
- Within this range, bacteria find ideal conditions to grow and multiply rapidly.
2. 80 to 120 degrees Fahrenheit:
- While some bacteria may grow in this range, it does not encompass the full spectrum of temperatures considered hazardous.
- It misses the broader safety guidelines usually provided for food safety.
3. 33 to 39 degrees Fahrenheit:
- This range is typically considered safe storage temperatures for refrigeration.
- Bacterial growth is slowed significantly but not completely halted at these temperatures.
4. 165 to 211 degrees Fahrenheit:
- These temperatures are typically associated with cooking and heating food to kill bacteria, not conditions where bacteria thrive.
Considering all these observations, the correct answer is:
The temperature range called the "Danger Zone" because it creates conditions for most bacteria to thrive and multiply is 40 to 140 degrees Fahrenheit.
