Final answer:
The food danger zone refers to the temperature range between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius) at which bacteria multiply most rapidly. It is called the food danger zone because bacteria can thrive and multiply quickly within this temperature range, increasing the risk of foodborne diseases. To ensure food safety, it is important to keep perishable foods refrigerated below 40 degrees Fahrenheit (4 degrees Celsius) and cook food to temperatures that kill bacteria.
Step-by-step explanation:
The food danger zone refers to the temperature range between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius) at which bacteria multiply most rapidly. Keeping food within this temperature range for more than two hours allows for rapid bacterial growth, making the food potentially dangerous to consume.
The term 'food danger zone' is used to emphasize the risk associated with the temperature range. Bacteria can thrive and multiply quickly within this zone, increasing the likelihood of foodborne diseases or food poisoning.
To ensure food safety and minimize the risk of bacterial growth, it is important to refrigerate perishable foods below 40 degrees Fahrenheit (4 degrees Celsius), and cook food to temperatures that kill bacteria, typically above 140 degrees Fahrenheit (60 degrees Celsius).
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