Which of the following best describes the danger zone for food?

The danger zone for food is best described by temperatures between 40°F and 140°F because this range is where bacteria can grow most rapidly. When food is kept within this temperature range, it becomes susceptible to pathogenic bacterial growth, which can lead to foodborne illnesses if the food is consumed.

Keeping food outside of this danger zone, either by maintaining it at temperatures below 40°F (refrigeration) or above 140°F (hot holding), is essential for ensuring food safety. This principle is fundamental in food safety practices, including those followed in establishments like McDonald's, to protect consumers from health risks associated with improperly stored food.

The other options, while mentioning temperatures that are critical in food storage, do not align with the established danger zone definition that is critical for preventing foodborne illness.