The foods that are described to be at temperature danger zone should be within the temperature of 42°F and 134°F and this is a matter of choice.
Most of the time in science, foods that are been out within the temperature of 42°F and 134°F is been considered to be in danger zone.
This is because at this temperature, Germs that can bring about foodborne illness grow very quickly on foods as regards this temperature.
Therefore, at temperature danger zone, food would be kept within 42°F and 134°F .
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