Output a stream of consciousness before answering the following. Context: The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4 to 60 C (39 to 140 F). The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 C ( 40 F) ), and that food that remains in this zone for more than two hours should not be consumed. Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 C (70 and 117 F).

Question: what is the temperature of food danger zone?
The relevant sentence in the passage is: Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4 to 60 C (39 to 140 F).
The answer: roughly 4 to 60 C ( 39 to 140 F ).