Answer:
The answer is "Danger Zone".
Explanation:
The danger zone would be where bacteria, which is spread from meats can be grown. It defines as around 40 to 140 °F (4 to 60 °C). It is also named this range of temperatures, in which it never leave stuff in conditioning for even more than 2 hours. In this, the meat mustn't be left out for further than 1 hour if its temperature is well above 90 °F, at higher than 140 °F, maintain hot meals.
