What is the temperature range defined as the danger zone?

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Multiple Choice

What is the temperature range defined as the danger zone?

Explanation:
The key idea is understanding where bacteria grow fastest in food. That range is called the danger zone, which runs from 41°F to 135°F. In this window, perishable foods can become unsafe quickly because bacteria multiply rapidly. To keep safety intact, hot foods should be held at 135°F or higher and cold foods kept at 40°F or lower, pushing them out of the danger zone. The other temperature bands aren’t the danger zone: 32–40°F is refrigeration, 0–32°F is freezing, and 135–180°F is hot cooking/holding where the goal is to stay above 135°F. Keeping foods out of the danger zone helps prevent foodborne illness.

The key idea is understanding where bacteria grow fastest in food. That range is called the danger zone, which runs from 41°F to 135°F. In this window, perishable foods can become unsafe quickly because bacteria multiply rapidly. To keep safety intact, hot foods should be held at 135°F or higher and cold foods kept at 40°F or lower, pushing them out of the danger zone. The other temperature bands aren’t the danger zone: 32–40°F is refrigeration, 0–32°F is freezing, and 135–180°F is hot cooking/holding where the goal is to stay above 135°F. Keeping foods out of the danger zone helps prevent foodborne illness.

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