The temperature danger zone is the temperature range betweenA50-60 °C B5-60 °C C25-35 °C D10- 60 °C

Break Down the Problem

1. Identify what the "temperature danger zone" refers to in food safety.
2. Analyze the provided options to determine which temperature range is typically considered dangerous for food storage and handling.

Relevant Concepts

• The temperature danger zone in food safety is defined as the range where bacteria can grow rapidly, which is typically between 5 °C and 60 °C.

Analysis and Detail

1. Option A (50-60 °C): This range is generally too high for bacteria to grow.
2. Option B (5-60 °C): This range includes the lower limit of bacterial growth (5 °C) and extends up to the higher risk temperature (60 °C).
3. Option C (25-35 °C): While this range may allow bacterial growth, it doesn't encompass the full danger zone.
4. Option D (10-60 °C): This range is incomplete, as it starts too high for the lower limit of the danger zone.

Verify and Summarize

The most accepted definition of the temperature danger zone is 5 °C to 60 °C, which supports rapid bacterial growth.

Final Answer

The temperature danger zone is between B) 5-60 °C.