The temperature danger zone for foods (TDZ) is between: O*F. and 32 *F.
32 *F. and 140 *F.
40 *F. and 140 *F.
140 *F. and 212 *F.

40 *F. and 140 *F.

Explanation:

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone.

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