What is the term used to describe the temperature range within which bacteria multiply rapidly?

The term "Danger zone" refers to the temperature range, typically between 40°F and 140°F (4°C to 60°C), where bacteria can multiply rapidly. This range is critical for food safety, as it indicates the temperatures at which harmful bacteria thrive, potentially leading to foodborne illnesses if food is left in this range for extended periods. Understanding this concept is essential for safe food handling—foods should be kept out of this danger zone to minimize the risk of bacterial growth.

The other terms such as "Temperature zone," "Safety range," and "Growth zone" do not specifically denote the critical temperature limits for bacterial growth and can be too vague or lack the specific health and safety context associated with the term "Danger zone." Therefore, the use of "Danger zone" highlights the urgency and importance of temperature control in food preparation and storage.