Understanding Food 5th Edition by Amy Christine Brown

Exercise 8

Which temperature range represents what is called "the temperature danger zone" for consumers and retailers, respectively, in food safety?
A) Between 20°F (?7°C) and 80°F (27°C); between 21°F (?6°C) and 75°F (24°C)
B) Between 80°F (27°C) and 180°F (82°C); between 81°F (27°C) and 175°F (79°C)
C) Between 40°F (4°C) and 140°F (60°C); between 41°F (5°C) and 135°F (57°C)
D) Between 60°F (16°C) and 160°F (71°C); between 61°F (16°C) and 155°F (68°C)