The temperature range, 40 to 140 degrees Fahrenheit at which foods spoil. Perishable foods should be held at temperatures above or below this temperature range.

Range of temperatures at which most bacteria multiply rapidly, between 5°C (41°F)and 140°F.

The area encompassed from dead ahead of your boat to just abaft your starboard beam. You must stand clear of any boat in the "danger zone".

The goal area where most shots are scored.

Danger Zone: The range at which all food bacteria are capable of rapid growth.

Temperature range that allows the greatest multiplication of pathogenic bacteria. Between 5° and 63°.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 140 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 140 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 140 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The temperature range between 4°C (40°F) and 60°C (140°F) where disease-causing micro-organisms in food can grow quickly and could cause food-borne illness.

The Danger Zone is when the temperature of food is between 41 degrees F(5 degrees C) and 135 degrees F. This is called the danger zone because bacteria will grow quickly between these temperatures.

The temperature range within which the multiplication of some pathogenic bacteria is possible. Usually recognised as being from 5oC to 63oC

The temperature at which perishable food should not be held or left out of refrigeration for any longer than 2 hours—The Danger Zone for food safety is 40° F. to 140° F.-– perishable foods held in thi [..]

The goal area where most shots are scored.

A specifically hazardous place to be avoided, usually demarcated, such as an area with anti-personnel mines * date=October 20, 2011 |author=Jamie Lillywhite |title=Tottenham 1 - 0 Rubin Kazan |work [..]