Which temperature range is considered the "danger zone" for food?

Which temperature range is considered the "danger zone" for food?

• A. 32°F to 50°F (0°C to 10°C)
• B. 41°F to 135°F (5°C to 57°C)
• C. 60°F to 140°F (15°C to 60°C)
• D. 50°F to 100°F (10°C to 38°C)

Answer: (B)

The temperature range that is classified as the "danger zone" for food is recognized as 41°F to 135°F (5°C to 57°C). This range is critical because it is where bacteria can multiply rapidly, increasing the risk of foodborne illness. When food is kept within this temperature zone, harmful microorganisms find ideal conditions to thrive, potentially leading to spoilage and health hazards. The U.S. Food and Drug Administration (FDA) outlines this range to help food handlers maintain safety during food storage and preparation. Keeping food below 41°F slows down bacterial growth, while cooking food to temperatures above 135°F effectively kills harmful bacteria. Maintaining food outside of this temperature range is essential for food safety practices. This is why the other ranges listed do not qualify as the danger zone; they either fall outside the established parameters where bacterial activity is significantly minimized or do not coincide with the regulatory guidance provided for food safety.

The temperature range that is classified as the "danger zone" for food is recognized as 41°F to 135°F (5°C to 57°C). This range is critical because it is where bacteria can multiply rapidly, increasing the risk of foodborne illness.

When food is kept within this temperature zone, harmful microorganisms find ideal conditions to thrive, potentially leading to spoilage and health hazards. The U.S. Food and Drug Administration (FDA) outlines this range to help food handlers maintain safety during food storage and preparation. Keeping food below 41°F slows down bacterial growth, while cooking food to temperatures above 135°F effectively kills harmful bacteria.

Maintaining food outside of this temperature range is essential for food safety practices. This is why the other ranges listed do not qualify as the danger zone; they either fall outside the established parameters where bacterial activity is significantly minimized or do not coincide with the regulatory guidance provided for food safety.