Which temperature range is considered the “danger zone” for food safety?

A. 40°F to 140°F (4°C to 60°C)
B. 32°F to 212°F (0°C to 100°C)
C. 50°F to 160°F (10°C to 71°C)
D. 60°F to 180°F (16°C to 82°C)