Question

The temperature range of the Food Danger Zone is _____.

Select one:
a. between 41°F (5°C) and 135°F (57°C)
b. a factor that affects the growth of only anaerobic bacteria
c. the range of temperature in which bacterial growth is slowest
d. all of these

Answer 1

The Food Danger Zone is between 41°F (5°C) and 135°F (57°C), where bacteria growth is rapid and could result in foodborne illnesses.

Step-by-step explanation:

The temperature range of the Food Danger Zone is between 41°F (5°C) and 135°F (57°C). This is the range where bacteria can multiply rapidly, potentially leading to foodborne illnesses if food is left in this zone for more than two hours. Controlling temperature is essential for food safety, and foods should be kept either below or above this zone to limit the growth of bacteria. Mesophiles, which include many foodborne pathogens, grow optimally within this temperature range, making it particularly hazardous to leave perishable food items within these temperatures.