What is the safest temperature range to avoid bacterial growth in food?

The safest temperature range to avoid bacterial growth in food is indeed recognized as 40°F to 140°F. This temperature range is often referred to as the "danger zone" for food safety. Bacteria can thrive in this range, which is why it is critical to keep perishable items either below 40°F or above 140°F to ensure safety.

When food is held within this danger zone, there is an accelerated growth of harmful bacteria that can cause foodborne illnesses. Therefore, understanding and adhering to this temperature range helps in effective food management practices, ensuring that food remains safe for consumption. It is also important to note that foods should be cooked or held at temperatures above 140°F, or cooled to below 40°F as quickly as possible to minimize risks.

In contrast, the other options suggest ranges that are either too low or too high, failing to address the critical temperature zone where bacterial growth becomes a significant concern. Thus, recognizing the implications of the danger zone is key to effective food safety management.