Which temperature range defines the danger zone?

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Multiple Choice

Which temperature range defines the danger zone?

Explanation:
The danger zone is the temperature range where bacteria multiply quickly in food, which is from 41°F to 135°F. Keeping food within this band risks rapid bacterial growth, so食品 safety practices aim to keep cold foods at 41°F or below and hot foods at 135°F or above. Falling below 41°F slows or stops bacterial growth, so refrigeration (32–40°F) and freezing (0–32°F) help keep food safer. Temperatures above 135°F are hot enough to inhibit growth and often kill many pathogens, which is why hot-holding (135–180°F) is used to keep foods safe after cooking.

The danger zone is the temperature range where bacteria multiply quickly in food, which is from 41°F to 135°F. Keeping food within this band risks rapid bacterial growth, so食品 safety practices aim to keep cold foods at 41°F or below and hot foods at 135°F or above.

Falling below 41°F slows or stops bacterial growth, so refrigeration (32–40°F) and freezing (0–32°F) help keep food safer. Temperatures above 135°F are hot enough to inhibit growth and often kill many pathogens, which is why hot-holding (135–180°F) is used to keep foods safe after cooking.

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