The temperature danger zone is the temperature range between **40 °F (4.4 ºC)** and **140 °F (60 ºC)** in which bacteria can grow rapidly . This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.
To keep food out of the danger zone, keep cold food cold, at or below 40 °F (4.4 ºC), and hot food hot, at or above 140 °F (60 ºC).
Here's a list of websites that discuss The Temperature Danger Zone Is The Temperature Range Between:
1. [USDA](https://ask.usda.gov/s/article/What-is-the-Danger-Zone)
2. [foodsafety.asn.au](https://www.foodsafety.asn.au/topic/temperature-danger-zone/)
3. [Wikipedia](https://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29)
4. [Healthline](https://www.healthline.com/nutrition/temperature-danger-zone)
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