Select the correct answer.

Winona, a cook at a restaurant, makes soup in a saucepan and then keeps it on a prep table to cool. The soup remains at about room temperature for four hours. Why would this action make the soup unsafe to eat?

A. It is in a container that can leak harmful chemicals into the soup.
B. It is at a location that allows contaminants to easily fall into it.
C. It is outside for a long time, which affects the nutritional value of the soup.
D. It is in the temperature danger zone, which allows pathogens to grow.