Final answer:
Keeping food out of the danger zone is important because bacteria can rapidly multiply in this temperature range, leading to foodborne illnesses.
Step-by-step explanation:
The danger zone refers to the temperature range between 40 and 140 degrees Fahrenheit (4 to 60 degrees Celsius) where bacteria can rapidly multiply in food. It is important to keep food out of the danger zone because the rapid growth of bacteria can lead to foodborne illnesses. When food is left in the danger zone for more than two hours, it becomes unsafe to eat. Keeping food below 40 degrees Fahrenheit (4 degrees Celsius) or above 140 degrees Fahrenheit (60 degrees Celsius) helps prevent bacterial growth and ensures food safety.