You should not let foods remain in the range of 41 ̊F – 135 ̊F, also known as the:a) no zone.b) danger zone.c) bacteria stage.d) contamination stage.

Understanding the Concept

In food safety, maintaining appropriate temperature ranges is crucial to prevent foodborne illnesses. Foods should be stored or held out of the range of 41°F to 135°F.

Answer Selection

1. The temperature range of 41°F to 135°F is critical because it is within this range that bacteria can grow rapidly. This range is deemed unsafe for food preservation.

2. Looking at the options:

   • a) no zone: This term is not commonly used in food safety.
   • b) danger zone: This is the widely accepted term that refers to the range where bacteria can thrive.
   • c) bacteria stage: This is misleading and not a standard term.
   • d) contamination stage: This refers to the state of food being contaminated and does not precisely match the temperature context.

Conclusion

Given these options and the importance of preventing bacterial growth in food safety, the correct answer is:

Final Answer

b) danger zone.